Savor the crunch and indulge in homemade freshness with our Sous Vide Crunchy Pork Belly paired with Fresh Guacamole. This dish takes inspiration from a viral sensation, bringing the crispy delight of chicharrones together with the tangy zest of guacamole straight into your kitchen. Prepare your taste buds for a mouth-watering experience that balances the succulent tenderness of pork belly with the acidic kick of a classic avocado dip. Let's embark on this delicious journey that promises an explosion of flavor in every bite.
Ingredients:
- 1 large pork belly with skin on (about 2-3 pounds)
- Salt, to taste
- Freshly ground black pepper, to taste
- Garlic powder, to taste
- 1 large onion, quartered
- 2 bay leaves
For the Guacamole:
- 3 ripe avocados
- 1 small red onion, finely chopped
- 1 ripe tomato, diced
- 1 jalapeño pepper, finely chopped (optional)
- Juice of 1 lime
- Fresh cilantro, chopped
- Salt and pepper, to taste
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Prep Time: 30 minutes
Cook Time: Sous vide 4 hours, crisping time variable
Total Time: Sous vide 4.5 hours with crisping time
Servings: 4-6
Equipment: Sous vide machine, vacuum sealer or zip-lock bag, air fryer, cooling rack, bowl for guacamole, knife, cutting board
Instructions:
1. Start with the pork belly. Slice it into 1-inch thick pieces, making sure to cut evenly to ensure uniform cooking.
2. Season the pork belly liberally with salt, freshly ground black pepper, and garlic powder on all sides.
3. Place the seasoned pork belly pieces in a vacuum-seal bag, add the quartered onion and bay leaves, and seal the bag.
4. Set your sous vide machine to 185 degrees Fahrenheit (85 degrees Celsius) and place the bag in the water bath. Cook for 4 hours to achieve perfect tenderness.
5. Once cooked, remove the pork belly from the bag and lay the pieces out on a cooling rack. Discard the onions and bay leaves. Pat the pork belly dry with paper towels. This step is crucial for achieving a crunchy texture.
6. Preheat your air fryer to 380 degrees Fahrenheit (193 degrees Celsius). Place the pork belly pieces into the air fryer and cook for approximately 4 minutes on each side or until a crunchy crust has formed.
7. While the pork belly is cooking, prepare the guacamole. Scoop the avocados into a bowl and mash them to your preferred consistency. Add the chopped red onion, diced tomato, jalapeño (if using), lime juice, and cilantro. Mix thoroughly and season with salt and pepper to taste.
8. Once the pork belly is finished, let it rest for a moment while you finalize your guacamole. Serve the crunchy pork belly hot, accompanied by the fresh, tangy guacamole for dipping or spread it over the top.
Cooking Tips:
- For the crispiest skin, ensure the pork belly is thoroughly dried before placing it in the air fryer.
- Customize your guacamole by adding additional ingredients like roasted garlic, mango, or even diced strawberries for a refreshing twist.
- If you desire a less crunchy pork belly, adjust the air fryer temperature and cook time accordingly—for a softer texture, lower the temperature and cook for a shorter period.
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Recipe attributed to Sous Vide Everything, a master of sous vide cooking techniques. Visit their YouTube channel for more amazing recipes and culinary tips: https://www.youtube.com/@SousVideEverything
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