Sous Vide Pork Belly with Fig Mostarda Recipe

Name: Sous Vide Pork Belly with Fig Mostarda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork Bellies; 2 cups dark brown sugar, packed; 1/4 cup kosher salt; 8 each pork bellies (3 lb. each); 96 each black peppercorns; 8 each fresh thyme sprigs; 8 each Turkish bay leaves; 12 each clementines, peeled, cut into 1/4-inch-thick slices; Fig Mostarda; 2 cups simple syrup; 1 cup GREY POUPON Country Dijon Mustard; 4 tsp. ground black pepper; 2 tsp. honey; - dried figs; 1/4 cup unsalted butter; Assembly; 1/2 cup grapeseed oil, divided; 3 qt. fresh spinach, sauteed, seasoned

Servings: persons

Pork Bellies
2 cups dark brown sugar, packed
1/4 cup kosher salt
8 each pork bellies (3 lb. each)
96 each black peppercorns
8 each fresh thyme sprigs
8 each Turkish bay leaves
12 each clementines, peeled, cut into 1/4-inch-thick slices
Fig Mostarda
2 cups simple syrup
1 cup GREY POUPON Country Dijon Mustard
4 tsp. ground black pepper
2 tsp. honey
- dried figs
1/4 cup unsalted butter
Assembly
1/2 cup grapeseed oil, divided
3 qt. fresh spinach, sauteed, seasoned

1
Pork Bellies: Mix sugar and salt; rub onto all sides of pork bellies.
2
Place each in separate large 3 mL-thick food storage bag.
3
Add 12 peppercorns, 1 thyme sprig and 1 bay leaf to each bag.
4
Shingle orange slices over fat cap of each belly.
5
Seal bags using a vacuum sealer on the highest setting, being careful to keep the orange slices in contact with the fat cap; place in circulator bath.
6
Cook 12 hours.
7
When cooking is complete, place bags in ice bath to stop further cooking.
8
Refrigerate until ready to serve.
9
Fig Mostarda: Mix first 4 ingredients in saucepan until well blended.
10
Stir in figs.
11
Bring to boil; simmer on medium-low heat 20 to 25 min.
12
or until thickened to jam-like consistency, stirring frequently.
13
Remove from heat.
14
Add butter; stir until melted.
15
Cool slightly.
16
Process in food processor until smooth.
17
Refrigerate until ready to use.
18
Warm before serving.
19
Remove 1 Pork Belly from plastic bag.
20
Cut into 3 portions.
21
Cook juices in saucepan on medium heat until heated through.
22
For each serving: Saute 1 portion Pork Belly in 1 tsp.
23
oil in saute pan on medium heat until browned on all sides.
24
Spoon 1/2 cup spinach onto serving plate; top with meat and 2 rounded Tbsp.
25
warm Fig Mostarda.
26
Spoon about 2 Tbsp.
27
of the cooking liquid over all.

2027

kcal

Calories

Fat

312

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 18 ingredients. The key ingredients include: Pork Bellies, 2 cups dark brown sugar, packed, 1/4 cup kosher salt, 8 each pork bellies (3 lb. each), and more.

Yes, Sous Vide Pork Belly with Fig Mostarda falls under the Meat & Poultry 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 Pork Belly with Fig Mostarda

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions