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Caramelised Braised Pork Belly

This recipe comes to us from the kitchen of Sam Bate, Sous vide expert and and regular participant at the Neff Market Kitchen Cooking School.


Pork Belly

  • 1 kg pork belly
  • 15 g / 1 tbsp coarse sea salt
  • selected herbs and spices eg black pepper, ginger, garlic, star anise, thyme or any other flavours that you like
  • Japanese or Korean toasted sesame seeds

Soy caramel

  • 200g white sugar
  • 200ml water
  • Soy sauce, to taste


Salt the pork with salt and leave in the fridge for 8-12 hours.

Rinse the pork in cool water and pat dry with paper towel. Place the pork in a sous vide bag with any aromatics desired – typical examples include but are not limited to black pepper, ginger, confit garlic, star anise, or thyme.

Place in a large zip-lock or vacuum seal bag. Seal the bag using a vacuum seal or by removing as much of the air as you can.

Place the bag in a water bath and cook at 80°C for 12 hours or 62°C for 60 hours.

Refresh in ice water for one hour.  Remove from bag and scrape away jelly. Slice into short tiles.

Fry pork belly in heavy based fry pan on both sides then glaze with soy caramel. Lastly toss in Japanese or Korean toasted sesame seeds.

Serve with rice and pickles.


Soy caramel

Stir sugar and half of the water in a saucepan over low heat until the sugar dissolves, then increase heat to high.

To dissolve any sugar left on the side of the pan, brush down with a wet pastry brush. Bring to boil.

Cook until the mixture is a dark brown colour. Quench caramel with the remaining water CAREFULLY. Reduce to syrup and add soy sauce to taste. Cool.






Note: This recipe was demonstrated in Sam’s class “Sous vide for the home cook”, May 2018.

This recipe is reproduced with permission from Sam Bate.

Image is indicative only and does not reflect the exact ingredients in this recipe.

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