Sousvide Pork Belly with BBQ & Whisky Glaze | Recipe by sousvidetools.com

Method

We all know whiskey and BBQ sauce are a marriage made in heaven, so when you pop ‘em in a sous vide pouch and soak them overnight at the perfect temperature you know you’re going to transform that meat into something fit for BBQ royalty. Get those Binchotan coals fired up hot and then grill these to perfection, crisp charred edges, enhanced smoky aromas and sweet sticky whisky goodness dripping off every piece takes you to paradise and back in a bite.

Sousvide Pork Belly with BBQ & Whisky Glaze

Preheat your water bath or thermal circulator to 64ºc 

Place the pork belly onto a board and season liberally with salt, pepper, smoked paprika on both sides 

Place the pork belly into a pouch before adding the remaining ingredients into the pouch as well. 

Seal the pouch on full vacuum and cook in the water bath for 24 hours. 

Once cooked remove the pork belly from the pouch and place the remaining liquid into a pan. 

Reduce the liquid by 2/3 until thick and syrup like. 

Cut the pork belly into strips before finishing on the hot Kasai grill brushing at each turn with the reduced glace before serving.

For extra flavour soak some oak wood chips the night before and place on the Kasai as you start to cook the ribs, this should give a subtle oak smoked flavour that works well alongside the whiskey glaze.