Sous Vide Sichuan Twice-Cooked Pork Belly
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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
A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody
WHY THIS RECIPE WORKS
A Chinese dish from the Sichuan province, twice-cooked pork belly traditionally starts by first simmering a pork belly in water until it is just cooked through. Then it is chilled to firm it up, sliced into thin pieces, and finally crisped ...