Sous Vide Sichuan Twice-Cooked Pork Belly

Name: Sous Vide Sichuan Twice-Cooked Pork Belly
Ingredients: 1 1½-pound skinless center-cut fresh, pork belly, about 1½ inches thick; ¼ cup, Asian broad bean chili paste; 1 teaspoon, vegetable oil; 2 , Cubanelle peppers, stemmed, seeded, and cut into 1-inch pieces; 2 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 10 , bird chile, finely ground (1 tablespoon); ¼ cup Shaoxing Chinese rice wine or, dry sherry; ¼ cup, water; 2 tablespoons, hoisin sauce; 2 teaspoons, fermented black beans, chopped coarse; 8 , scallions, white parts sliced thin, green parts cut into 1-inch pieces

Main Courses
Pork
Make Ahead

By Tim Chin

Twice-cooked pork belly is the perfect indulgence—it's fatty, succulent, and full of flavor.

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES 4

TIME Sous vide: 8 to 9 hours; active cooking time: 1 hour 15 minutes

Sous Vide Temperature 170°F/77°C

Sous Vide Sichuan Twice-Cooked Pork Belly

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

Why This Recipe Works

This is a members' feature.