Prep Time: 10 minutes plus 3 days curing time
Cook Time: 8 hours
Crispy Bacon ‘Steaks’
INGREDIENTS
Make-Ahead: Pork can cook in water bath up to 10 hours before chilling. Pork can be bagged, cooked, and chilled
up to 1 week before crisping.
1/3 cup brown sugar
2 tbs kosher salt
2 tbs smoked salt
1 tbs chipotle powder
2 tsp freshly ground black pepper
2 tsp pink curing salt (Instacure #1; optional)
One 3-lb piece pork belly
Serves: 8
METHOD
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In a small bowl, mix sugar, kosher salt, smoked salt, chipotle powder, pepper, and pink salt.
Sprinkle cure mixture all over pork belly and massage into pork. Transfer pork to a large zip top bag, close, and
refrigerate. Allow pork to cure in refrigerator for at least 3 days and up to 5 days, turning pork over every day.
Place Sous Vide Cooker in a water bath and preheat to 175°F.
Remove pork from zip top bag and rinse pork well; pat dry. Rinse inside of zip top bag and place pork inside. Using
water displacement method, submerge bag in water bath. Alternatively place rinsed pork in a large vacuum bag and seal.
Submerge bag in water bath. Cook 8 hours.
Prepare an ice bath. Submerge bag with cooked pork in ice bath for 15 minutes, or until chilled. Refrigerate until ready to
crisp.
Cut chilled pork into 1/2-inch-thick slices. Preheat a large heavy skillet over medium heat. Working in batches, cook pork
slices about 3 minutes per side, or until crisp on both sides. Drain briefly on paper towels and serve.
To cure pork belly:
To cook pork belly:
To crisp pork belly:
35 36
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