Asian-style pork belly with carrot salad


  • 1 kg of pork belly in one piece
  • 50 g of sriracha
  • 20 g of palm honey
  • 10 g of ground ginger
  • 5 g of black pepper
  • 15 g of olive oil
  • 2 carrots
  • Fresh cilantro


Prepare the marinade by mixing sriracha, palm honey, ground ginger, black pepper, and olive oil.

Season the pork belly with salt and pepper and vacuum-seal it along with the marinade.

Let the mixture rest in the refrigerator for 8 hours.

Cook the pork belly in a SmartVide sous-vide cooker at 60 degrees for 10 hours.

Cool the pork belly and set aside.

Once very cold, slice the pork belly and sear it with a blowtorch.

Cut the carrots into very thin sticks and place them on the pork belly along with fresh cilantro and a bit of the marinade.

In this recipe, the sous-vide technique ensures the pork belly remains very juicy and enhances the flavours. It also allows for a reduction in marinating time.

Chef’s Notes