Ingredients
1lbpork belly
1garlic clove,sliced thin
1tbspsoy sauce
1tspSriracha
⅓cupketchup
¼cupbrown sugar
2tbspapple cider vinegar
pinchred pepper flakes
pinchsalt and pepper
sesame seeds,to garnish
Preparation
Fill a pot with water and place the immersion circulator inside.
Set the temperature to 158 degrees F for steak-like bites or 170 degrees F for tender bites, and let the water come up to temperature.
Add the pork belly to a freezer-safe gallon-sized plastic bag along with the slivered garlic, soy sauce, and sriracha.
Seal the bag with as little air as possible by using the water displacement method. Just slowly lower the bag with the pork belly into the water, letting the pressure of the water press the air out through the top of the bag.
Once the top of the bag reaches the water line and all the air has been pressed out, seal the bag. *
Set the pork belly aside on a kitchen towel until the water has finished heating.
Once the water has come to temperature, submerge the sealed bag of pork belly. Make sure the pork belly is completely submerged.
Cook for 12 hours. Cover the pot with foil or plastic wrap to slow evaporation, and add more water if the water level becomes low.
When the cooking time ends, remove it from the water and turn off the circulator. This will take at least 1 hour in the fridge, though at this point the pork belly can also be refrigerated for up to 3 days before serving.
Remove the chilled pork belly from the bag and trim off any over-hanging fatty pieces and thin pieces to have a clean rectangle of pork belly that’s evenly thick.
Slice the belly into strips about ½-inch thick, and then into bite-sized pieces about 1½-inches long. Skewer the pork belly bites through the rind, going top to bottom.
Preheat a gas or charcoal grill to high heat, about 500 degrees F, or until one can hold a hand 1-inch over the grates for 1 to 2 seconds. Clean the grates of the grill very well and use tongs to rub them with an oil-soaked paper towel.
Mix the glaze together in a bowl.
Lay the pork belly bites on the grill over direct heat and brush with glaze. Close the grill lid and cook for 2 to 3 minutes on a gas grill, or 1 to 2 minutes on charcoal, or until crispy seared marks on the underside can be seen.
Flip, brush with more glaze, and grill another 2 to 3 minutes or 1 to 2 minutes on charcoal. Remove from the grill to a platter and brush lightly with more glaze.
Sprinkle the pork belly bites with sesame seeds and serve with toothpicks while warm. Enjoy!
