Sous Vide BBQ Pork Belly Strips Recipe

Name: Sous Vide BBQ Pork Belly Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seasoning Mixture; 6 Tbsp. chili paste; 6 Tbsp. minced garlic; 6 Tbsp. sugar; 6 Tbsp. ground white pepper; 6 Tbsp. chili powder; 3 Tbsp. sesame oil; 3 Tbsp. soy sauce; 2 Tbsp. ground ginger; Pork Bellies; 6 each pork bellies, 1-1/2 lb. each; 1-1/2 qt. flour; 1 Tbsp. salt; 1 Tbsp. ground black pepper; 1 cup KRAFT Sweet Honey Barbecue Sauce; 6 each fresh jalapeno peppers, halved, seeded; 12 each green onions, each trimmed to 4-inch length; 4 each navel oranges, peeled, each cut into 6 slices Safeway 1 lb For $0.79 thru 02/09; 6 each limes, peeled, each cut into 4 slices Safeway 3 ct For $1.00 thru 02/09; 3/4 cup black peppercorns

Servings: persons

Seasoning Mixture
6 Tbsp. chili paste
6 Tbsp. minced garlic
6 Tbsp. sugar
6 Tbsp. ground white pepper
6 Tbsp. chili powder
3 Tbsp. sesame oil
3 Tbsp. soy sauce
2 Tbsp. ground ginger
Pork Bellies
6 each pork bellies, 1-1/2 lb. each
1-1/2 qt. flour
1 Tbsp. salt
1 Tbsp. ground black pepper
1 cup KRAFT Sweet Honey Barbecue Sauce
6 each fresh jalapeno peppers, halved, seeded
12 each green onions, each trimmed to 4-inch length
4 each navel oranges, peeled, each cut into 6 slices Safeway 1 lb For $0.79 thru 02/09
6 each limes, peeled, each cut into 4 slices Safeway 3 ct For $1.00 thru 02/09
3/4 cup black peppercorns

1
Seasoning Mixture: Mix ingredients until well blended.
2
Pork Bellies: Rub Seasoning Mixture onto all sides of pork bellies.
3
Place each in separate medium 3-mL-thick food storage bag.
4
Top each pork belly with 1 jalapeno pepper piece, 1 onion, 2 orange slices, 2 lime slices and 1 Tbsp.
5
peppercorns.
6
Seal bags using a vacuum sealer set on the highest setting.
7
Place in circulator bath set at 160 degrees F. Cook 16 hours.
8
When cooking is complete, place bags in ice bath to stop further cooking.
9
Refrigerate until ready to use.
10
Remove pork bellies from bags; discard bags and peppers, onions, fruit and peppercorns.
11
Cut each pork belly into 6 strips.
12
Combine 1 cup flour with 1/2 tsp.
13
each salt and black pepper; use to evenly coat pork belly strips.
14
Heat oil in deep fryer to 350 degrees F. Add pork belly strips; cook 3 to 4 min.
15
or until golden brown.
16
Drain.
17
Heat grill to medium-high heat.
18
Drizzle 3 Tbsp.
19
barbecue sauce over pork belly strips; toss to evenly coat.
20
Grill 1 min.
21
on each side or until caramelized.
22
Serve 3 strips per plate.

1149

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Seasoning Mixture, 6 Tbsp. chili paste, 6 Tbsp. minced garlic, 6 Tbsp. sugar, and more.

Yes, Sous Vide BBQ Pork Belly Strips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sous Vide BBQ Pork Belly Strips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions