Sous Vide Char Siu Pork Belly
A tender and succulent pork belly with a sweet marinade, sous vide braised and finished on the grill.
Equipment
- Sous vide apparatus
- Vacuum sealer
- Gas or charcoal grill
Ingredients
For the Keto Hoisin Sauce
- 4 tbsp soy sauce, tamari, or coconut aminos
- 2 tbsp natural peanut butter no sugar added
- 1 tbsp Sukrin Gold fiber syrup or similar honey substitute
- 2 tsp rice wine vinegar
- 2 tsp sesame oil
- 1/2 tsp Chinese five-spice powder
- 1/4 tsp garlic powder
- black pepper to taste
For the Pork Belly and Marinade
- 4 pounds pork belly skin off
- 1/4 cup granular Swerve sweetener
- 1/4 cup sugar-free ketchup
- 2 tbsp Keto Hoisin Sauce
- 1 tbsp mirin
- 1 tbsp soy sauce, tamari, or coconut aminos
- 2 tsp salt
- 1 tsp white pepper
- 1 tsp sriracha
- 3/4 tsp Chinese five-spice powder
- red food coloring optional
Instructions
For the Hoisin Sauce
- Combine all ingredients in a blender and blend until smooth. Save two tablespoons for the pork marinade and refrigerate the rest for future use.
For the Pork Belly
- Put water in the sous vide vessel and heat it to 176 degrees Fahrenheit (80 celsius). If your pork belly is too large to fit in your sous vide vessel, cut it in half.
- Put the remaining ingredients in a medium bowl and whisk until smooth. Put half of the marinade into a ramekin and refrigerate it. Brush the other half onto both sides of the pork belly.
- Put the pork belly into vacuum sealer bag(s) and seal it using the moist food/gentle settings. Place the bags into the water bath for 6-8 hours.
- When you're almost ready to remove the pork, set up a gas or charcoal grill for indirect cooking. For the gas grill, turn on some of the burners to medium-high, but leave one set of burners off. For a charcoal grill, put the charcoal on one side of the grill only. If you can, place an aluminum drip pan underneath the unlit side of your grill to reduce the likelihood of a flare-up.
- Carefully remove the bags from the water bath. Cut them open to drain the fluid from the bags, being especially careful if you used the red food coloring in the marinade. Pat the pork dry and coat it with the remaining marinade. Place it fatty side up on the unheated side of your grill and cook for about ten minutes, turning once, until it begins to get char spots. To serve, slice it thinly.
- See the notes above for instructions on how to freeze half of it for cooking later if you won't need all the servings at once.
- Macros per serving (a little over 3 ounces): 479 calories, 1 gram net carbs, 9 grams protein, 50 grams fat. The actual totals on this are likely a little lower, as some of the marinade is lost from the liquid drained from the sous vide bags, but it's impossible to calculate that, so I just included all of it.