Sous Vide Pork Belly Adobo
- 2 lbs pork belly
- 1/2 cup apple cider vinegar
- 1/2 cup soy sauce
- 4 cloves garlic, crushed
- 1 tsp black peppercorns
- 3 bay leaves
- jasmine rice for serving
In a bowl, mix together apple cider vinegar, soy sauce, garlic, black peppercorns, and bay leaves to create the adobo sauce.
Put the pork belly in a freezer bag with the adobo sauce, and remove the air through a vacuum sealer or the displacement method. Put the bag in the fridge, and let the pork marinade for 4 to 24 hours (optional, but recommended).
Set sous vide machine to 76.5C/170F. Once the target temperature is reached, drop pork belly in the bath for 10 hours.
Remove bag from bath, and immediately transfer bag to an ice bath to cool down the pork belly. Once cooled, take pork belly out, pat dry and slice the belly into 1-inch by 1-inch pieces. Set the adobo sauce marinade to the side
Heat a large skillet on high and add oil. Sear the pork belly chunks for about 60 seconds a side, or until the pieces are browned. Remove pieces from skillet and set aside.
Heat a small sauce pan on medium, add adobo sauce from bag and simmer for 3 to 5 minutes. Once thickened, turn off heat. Pour the sauce on a bowl of jasmine rice, top it with the pork belly chunks and enjoy!