SousVide Supreme - Szechuan Pork Belly Bites with a BBQ Glaze

Still along the theme of 'Party Food Made Easy' here I've made Szechuan and Sea Salt Pork Belly Bites with a BBQ glaze, fantastic for all those Christmas and New Year parties!

After spending 8 hours in the water oven the pork belly melts in your mouth, so delicious!
What exactly is Sous Vide?
Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.
Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.

Food to be cooked is first sealed in a special pouch and sealed with the vacuum sealer that's included in the SousVide Supreme Promo pack.

You can read in more detail about The SousVide Supreme in a previous post here.

 Sous Vide Szechuan Pork Belly Bites with a BBQ Glaze

Print Recipe

To make 18-20 Szechuan Pork Belly Bites you will need;
550g pork belly strips (rind removed and fat left on) cut into 1 inch chunks
1 tablespoon of runny honey
a pinch of ground white pepper
1 Clementine - peel only
1 star anise

To finish you will need:
a disposable foil tray
cocktail sticks
2 tablespoons of Szechuan peppercorns - ground with a pestle and mortar 
a good pinch of sea salt
Your favourite BBQ sauce - I like Jack Daniels Original

How to do it:

Fill the SousVide Supreme with hot water and set the temperature to 85.C or 185F 

Pop the diced pork belly into a large 1 gallon sized special cooking pouches and spoon in the honey.  Don't be tempted to add more as you could ruin your vacuum sealer - remember you don't want to draw honey up into the vacuum part.  Add a good pinch of white pepper and give it a squish around to coat the pork well. Add the Clementine peel and the star anise.
Seal the pouch using your SousVide Supreme Vacuum Sealer.

Pop the sealed pouch into the water bath taking care that it is fully submerged and leave for a minimum of  6 hours - I left mine for 8 hours.

When you're ready to serve - preheat your conventional oven to 200C/400F or Gas 6
Take care when removing and opening the sealed pouch as the steam will be hot.

Cut open the bag and discard the liquid.  Drain and pat dry the pork belly pieces.  Mix the ground Szechuan peppercorns with the sea salt.  

Dip the fatty side only of each piece of pork into the peppercorn and salt mixture.  Pop onto the foil tray and glaze with your chosen BBQ sauce and pop into the preheated oven for just 5 minutes - remember the pork is already hot and cooked through.  
Insert a cocktail stick into each one and serve immediately.  Now go and enjoy that party!

You can find my other Sous Vide recipes for 'Party Food Made Easy' here on this blog:

Thanks to The SousVide Supreme You can now have one of these amazing machines in your own home as their range is especially designed for home kitchens.  The Sous Vide method takes the guess work out of cooking, so anyone can create for example the perfect medium-rare steak just as you'd find in a top restaurant - at home.

Disclaimer: I was sent a SousVide Supreme Promo Pack which consists of:  a SousVide Supreme water oven, Vacuum sealer which includes 10 pouches.  2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook

RRP: £506:98 (£422.48 excluding VAT) it is mine to keep in return for blog posts and a total of twelve recipes.


  1. This looks amazing. I'd love to experiment with one of these machines.

  2. Hey its awesome. I am thinking to get one of them. So nice to get an idea about the BBQ Glaze. Thanks for this post.
    Aaron Nobel


Thanks for taking the time to comment - much appreciated.

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