Introduction: Polynesian Pork Belly

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These simple but amazing pork bellies take advantage of a store bought sauce, CaJohn's Tiki Bar, and sous vide cooking. Sous vide cooking makes the pork tender but firm, like steak. The combination of flavors is a delightful blend of pork, mango, pineapple, ginger, soy sauce, and just the right amount of spicy heat. I hope you enjoy them as much as I did.


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Step 1: A Thousand Holes

The secret to tender pork belly, with a crispy skin, is "a thousand holes." Well, actually, a few hundred holes poked through the skin, just down into the meat, with a fork or other sharp object. Start at one end of the belly and poke holes all the way down to the other end, about 1/4" apart. Repeat with the other pork belly.

Step 2: Sauce and Seal

Place the bellies into an open vacuum sealer bag and add one bottle of the sauce. Vacuum seal and place in a refrigerator for 12-24 hours.

Step 3: Sous Vide

Following the sous vide manufacturer's instructions, heat water to 154 degrees Fahrenheit. Place bellies in bag directly into water from the refrigerator. Make sure the bag will remain completely submerged and sous vide for 8 hours. This will give the pork bellies the consistency of steak without any stringiness.

Step 4: Finish and Serve

Once the bellies have been fully cooked, brush a grill with olive oil and pre-heat to medium heat. Place the bellies on the grill for 2-3 minutes each side to sear the outside. When the skin side is down, leave on the grill for 5-6 minutes to get a crispy skin.

Slice, Serve, and Enjoy!

I like to plate mine with a fried egg and a little more Tiki Bar sauce.