Deep Fried Sous Vide Pork Belly Skewers with Honey Garlic Glaze

Cooking pork belly in the sous vide is an experience. Of all the food I have cooked in the Sous Vide Supreme, pork belly is my favourite. Tender and decadent, pork belly prepared in a sous vide is a 3 day event. I might even call it a ritual. Some people may think that the time is excessive but it is oh so worth it. For detailed instructions on how to cook the pork belly in the sous vide, click here.

After the pork belly comes out of the water bath, one way to finish it off is to give it a quick deep fry. They are crispy on the outside like bacon and succulent in the middle. Drizzle it with an Asian honey garlic glaze and you have a pork version of honey garlic chicken wings!

Deep Fried Pork Belly Skewers with Honey Garlic Glaze-7

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Deep Fried Sous Vide Pork Belly Skewers with Honey Garlic Glaze

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Steve Cylka

Ingredients

  • 1-2 pounds pork belly cooked sous vide (recipe here)
  • 1/3 cup butter
  • 8 garlic cloves , minced
  • 2 thai chilies , sliced
  • 1/2 cup soy sauce
  • 1 cup honey
  • small skewers

Instructions

  • To make the sauce, melt butter in a saucepan. Add the minced garlic and chilies and cook for a few minutes to release the flavor. Add the soy sauce and honey and bring to a boil. Lower the heat to a simmer. The sauce will thicken after 10 minutes or so.
  • Slice the pork belly into 1 inch chunks. Spear them onto skewers.
  • Heat oil to 325F. Slowly place the skewered pork belly into the hot oil and cook for about 3 minutes. The outside should be crispy and golden in color.
  • Drain on a paper towel for 1-2 minutes.
  • Place on serving plate and drizzle with honey garlic glaze.

Deep Fried Pork Belly Skewers with Honey Garlic Glaze-8

 

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

2 comments

  1. Very good article and photography. Haven’t tried bacon in sous vide yet, because I’ve read it doesn’t come out well. Apparently your experience was positive. My recipe finishes with a good hickory smoke–not sure how to impart smoke with sous vide–any suggestions? Thanks, I will link this recipe back in my blog.

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