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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":"","cooked_this":9,"created_at":"2014-11-28T06:24:07Z","creator":null,"currently_editing_user":null,"description":"We get this question all the time: <i>What is pork belly?</i> Here's the answer: It's a boneless, fatty cut of meat that comes from the belly of the pig, and yes, it's what bacon is made from. So when you order a big chunk of pork belly all layered with delicious melty fat and chewy, porky deliciousness, what you're really eating is an enormous piece of bacon. Oh yes, lucky you. \n\nOur cured and sous vide\u2013cooked pork belly is a fairly simple preparation that capitalizes on the many virtues of both brining and sous vide cooking to yield a firm-but-tender, rich, salty slab of pork belly that pairs beautifully with anything from a simple salad to funky kimchi. The key is to serve it alongside something with plenty of acid\u2014pomegranate seeds, perhaps, or [link http://www.chefsteps.com/activities/pickled-apple-slices pickled apple slices]\u2014to balance the richness of the belly.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/xjC1MnLaTlWB2rbgE1x8\",\"filename\":\"Screen Shot 2014-10-20 at 10.06.00 AM.png\",\"mimetype\":\"image/png\",\"size\":1872618,\"key\":\"K96mLywhQjiT1VK0BQ86_Screen Shot 2014-10-20 at 10.06.00 AM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","forks":[],"id":6293,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/otjhrKVvQALegcAq1cwV\",\"filename\":\"Screen Shot 2014-10-20 at 10.06.00 AM.png\",\"mimetype\":\"image/png\",\"size\":1872618,\"key\":\"ncHpAVDTRyurUKrARG8A_Screen Shot 2014-10-20 at 10.06.00 AM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":138,"published":true,"published_at":"2014-11-28T06:24:10Z","show_only_in_course":false,"slug":"sous-vide-pork-belly","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"About 6 days","title":"Sous Vide Pork Belly","transcript":"","updated_at":"2014-11-28T06:27:55Z","upload_count":0,"used_in":[],"yield":"2200 g + salty gelatinous cooking liquid to use later","youtube_id":"","tags":[{"id":1591,"name":"sous vide recipes","taggings_count":3},{"id":1654,"name":"brined pork belly","taggings_count":1},{"id":1655,"name":"sous vide pork belly","taggings_count":1},{"id":1656,"name":"fat duck pork belly","taggings_count":1},{"id":1657,"name":"sous vide ideas","taggings_count":1}],"equipment":[{"optional":false,"equipment":{"id":997,"product_url":null,"title":"Sous vide setup"}},{"optional":true,"equipment":{"id":74,"product_url":"http://www.amazon.com/gp/product/B004WS62SA/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004WS62SA&linkCode=as2&tag=delvkitc-20","title":"Sous vide bags"}}],"ingredients":[{"display_quantity":"2.5","note":"","quantity":"2.5","unit":"kg","ingredient":{"for_sale":false,"id":170,"product_url":null,"slug":"pork-belly","sub_activity_id":null,"title":"Pork belly"}},{"display_quantity":"4","note":"","quantity":"4.0","unit":"kg","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}},{"display_quantity":"400","note":"","quantity":"400.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"200","note":"","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":1341,"product_url":null,"slug":"brown-sugar","sub_activity_id":null,"title":"Brown sugar"}},{"display_quantity":"4","note":"","quantity":"4.0","unit":"g","ingredient":{"for_sale":false,"id":34,"product_url":"http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Dgrocery&field-keywords=insta+cure+%231&rh=n%3A16310101%2Ck%3Ainsta+cure+%231&tag=delvkitc-20","slug":"insta-cure-no-1","sub_activity_id":null,"title":"Insta Cure No. 1"}}],"steps":[{"activity_id":6293,"audio_clip":"","audio_title":"","created_at":"2014-10-23T16:14:51Z","directions":"Combine all ingredients and mix to dissolve. Chill brine completely before using. \n\nHint: If you need to make brine in a hurry, mix your brine with only 70% of the water and add the rest of the water weight with ice. Boom instant cold brine!","extra":null,"hide_number":null,"id":159477,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388602,"subrecipe_title":null,"title":"Prepare brine","transcript":null,"updated_at":"2014-11-28T05:48:55Z","youtube_id":"","ingredients":[{"display_quantity":"4","note":"","quantity":"4.0","unit":"kg","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}},{"display_quantity":"400","note":"","quantity":"400.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"200","note":"","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":1341,"product_url":null,"slug":"brown-sugar","sub_activity_id":null,"title":"Brown sugar"}},{"display_quantity":"4","note":"","quantity":"4.0","unit":"g","ingredient":{"for_sale":false,"id":34,"product_url":"http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Dgrocery&field-keywords=insta+cure+%231&rh=n%3A16310101%2Ck%3Ainsta+cure+%231&tag=delvkitc-20","slug":"insta-cure-no-1","sub_activity_id":null,"title":"Insta Cure No. 1"}}]},{"activity_id":6293,"audio_clip":"","audio_title":"","created_at":"2014-10-23T16:14:52Z","directions":"We cut the belly into more manageable pieces before brining. This does two things, it helps keep the belly small enough to fit in most water baths, as well as opening up more surface area through which brine can permeate the interior. Place the belly in the brine. Cover with a lid and place in fridge. \n\nStir the bellies daily. As the belly brines it will pull salt from the surrounding water. By stirring you are helping to ensure that the brine stays the same salinity throughout without \"hot spots\". \n\nBrine for 96 hours.\n\nCHEF TIP: Some particularly fatty pork bellies will float in the brine. Keep them submerged by placing a plate or some other type of weight on them.","extra":null,"hide_number":null,"id":159479,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/3MUl3ATzShG4cJEHChjI\",\"filename\":\"Pork%20Belly_Brined_2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":64955,\"key\":\"JNhshWJ8QWu2s04wRQYg_Pork%20Belly_Brined_2.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388603,"subrecipe_title":null,"title":"Brine pork belly","transcript":null,"updated_at":"2014-11-28T05:48:55Z","youtube_id":"","ingredients":[{"display_quantity":"2.5","note":"","quantity":"2.5","unit":"kg","ingredient":{"for_sale":false,"id":170,"product_url":null,"slug":"pork-belly","sub_activity_id":null,"title":"Pork belly"}}]},{"activity_id":6293,"audio_clip":"","audio_title":"","created_at":"2014-10-23T16:14:52Z","directions":"If you want smoked pork belly, we recommend doing it before the sous vide step.","extra":null,"hide_number":null,"id":159480,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/kwcnxPvqRA2QmUV3QHGL\",\"filename\":\"bacon-both.jpg\",\"mimetype\":\"image/jpeg\",\"size\":80912,\"key\":\"fuVnc5H0QUu1y3hm5ZrC_bacon-both.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388604,"subrecipe_title":null,"title":"Smoke (optional)","transcript":null,"updated_at":"2014-11-28T05:48:55Z","youtube_id":"","ingredients":[]},{"activity_id":6293,"audio_clip":null,"audio_title":null,"created_at":"2014-10-23T16:14:52Z","directions":"Heat a water bath to [c 70]. \n\nPackage the pork belly and submerge in the sous vide bath. Cook for 16 hours. \n\nNOTE: If you smoked your pork bellies before cooking them sous vide, the sous vide water will turn brown during cooking. That's because microscopic smoke compounds are able to permeate the plastic bag and leach into the water. The bag itself won't fail, so don't panic.","extra":null,"hide_number":null,"id":159482,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/kPKaanVRZylASXseg1QG\",\"filename\":\"Pork%20Belly_Brined_3.jpg\",\"mimetype\":\"image/jpeg\",\"size\":76289,\"key\":\"zalpX4aSNiZA6hxuavQ7_Pork%20Belly_Brined_3.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388605,"subrecipe_title":null,"title":"Cook sous vide","transcript":null,"updated_at":"2014-11-28T05:48:55Z","youtube_id":null,"ingredients":[]},{"activity_id":6293,"audio_clip":null,"audio_title":null,"created_at":"2014-10-23T16:14:52Z","directions":"Remove belly from bath and submerge in an ice bath until completely chilled. Once chilled, slice into portions as desired.","extra":null,"hide_number":null,"id":159483,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/4VRpg91uTsejwPycJIdv\",\"filename\":\"Pork%20Belly_Brined_4.jpg\",\"mimetype\":\"image/jpeg\",\"size\":62218,\"key\":\"JGvCGs4ETK6JeIGKoRZ3_Pork%20Belly_Brined_4.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388606,"subrecipe_title":null,"title":"Chill belly; portion","transcript":null,"updated_at":"2014-11-28T05:48:55Z","youtube_id":null,"ingredients":[]},{"activity_id":6293,"audio_clip":null,"audio_title":null,"created_at":"2014-10-29T16:02:54Z","directions":"Right before serving, flash-sear the pork belly in an extremely hot pan. \n\nWe like to serve ours over a simple lentil salad with [link https://www.chefsteps.com/projects/microgreens/landing microgreens] and pomegranate seeds. Yum!","extra":null,"hide_number":null,"id":160839,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/GVNGd8MfTq2ju7M9uQ5p\",\"filename\":\"Screen Shot 2014-10-20 at 10.06.00 AM.png\",\"mimetype\":\"image/png\",\"size\":473920,\"key\":\"qyfILTqSimPPNtfs6h0A_Screen Shot 2014-10-20 at 10.06.00 AM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388607,"subrecipe_title":null,"title":"Sear; serve","transcript":null,"updated_at":"2014-11-28T05:48:55Z","youtube_id":null,"ingredients":[]}]}

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