Crispy and Tender PORK BELLY made easy. So, GOOD!

Step 1

Start by seasoning your pork belly well with salt and freshly ground pepper. Make sure to get the edges, then bag it up and cook it sous vide @185°F / 85°C for 24 hours.

Step 2

While that's cooking make some pickled onions. Julienne your onions and in a pot add equal parts water and red wine vinegar. Then add 1/4 cup of brown sugar, mix well and bring everything to a boil. Once done put your pickles in a jar and then add your liquid, make sure it cools down and place it in your refrigerator to enjoy whenever you like.

Step 3

In a food processor add 6 tbsp of guava sauce and 1 tbsp of chili crisp ( you can add more if you like it more spicy). Blend everything together to combine and then add 1 tbsp of water to make it less thick. If you want the sauce more runny then add more water.

Step 4

Once the pork belly is done cooking take it out of the bag and discard the liquids. Pat it dry and cut it into nice sized cubes. Shallow fry the pork belly in some oil until the fat gets nice and crispy and the whole thing has a nice golden brown color.

Step 5

Once done top the pork belly with some of the guava sauce and then some of your pickled onions and enjoy your delicious CRISPY PORK BELLY!