• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Food For Net Logo (Realistic)

Food For Net

  • Original Recipes
  • Recipe Roundups
  • Beer
  • Whiskey
  • Wine
  • Subscription Boxes
  • Meal Delivery
  • Outdoor Cooking

Sous Vide Mustard and Molasses Pork Belly Strips

May 7, 2017 by Food For Net
Home ‣ Dinner ‣ Sous Vide Mustard and Molasses Pork Belly Strips
416 shares
  • Share
  • Tweet
closeup image of beautifully plated pork belly dish with side dish and white race, with text overlay "Sous Vide Mustard and Molasses Pork Belly Strips"
Sous Vide Mustard and Molasses Pork Belly Strips Recipe

Sous Vide Mustard and Molasses Pork Belly Strips

Speed - 95%
Simplicity - 97%
Tastiness - 98%

97%

Yummy!

Very tender, succulent, and flavorful pork belly strips! Will definitely be doing this recipe again!

User Rating: 2.72 ( 32 votes)
  • Related Recipes: Columbian-Style Pork Belly
  • Related Recipes: Sous Vide Pork Belly Adobo
  • Related Recipes: Chinese Sous Vide Pork Belly

Sous Vide Mustard and Molasses Pork Belly Strips

Possibly the best way to prepare pork belly. This recipe is indeed excellent with results you can replicate every single time.
Pin Recipe
Prep Time: 10 minutes minutes
Cook Time: 4 hours hours
Total Time: 8 hours hours 10 minutes minutes
Course: Main Dish
Cuisine: American
Servings: 4 Persons

Ingredients

  • 500 Grams Pork Belly Strips
  • 1/4 Cup Molasses
  • 1/4 Cup Dijon Mustard
  • 1/4 Cup Apple Cider Vinegar
  • 1 Teaspoon Black Pepper
  • Salt to taste

Instructions

  • Combine molasses, mustard, vinegar and black pepper in a bowl.
  • Marinate pork belly strips overnight.
  • Put pork together with the marinade in a sous vide bag.
  • Cook for 4 hours at 170F.
  • Season pork with salt and finish off on the grill.
Like this recipe?Follow @FoodForNet on Pinterest!

This pork belly recipe is delicious! It's like having bacon with all those familiar layers of lean meat and fat, only this time more substantial to the bite and of course more succulent. The prolonged cooking time that sous vide allowed resulted into well-flavored pork strips with a tenderness that could best be described as gelatinous.

First, the flavor base. Mix equal parts of mustard, molasses, and apple cider vinegar, creating enough marinade to get all your pork evenly coated. Add in some spices(I only used ground black pepper) that you fancy – some chili flakes would be excellent.  Leave the salt out for now, to keep the pork from losing any moisture.

If you'll notice, this marinade has the same components you'll need to create a basic vinaigrette, less the oil. Hence it'll be very likely that your favorite recipe for dressing your salads may work well to marinate your pork too.

Some I would suggest would include balsamic vinegar and orange marmalade, red wine vinegar and caramelized onions, mirin and honey.

Get the pork in and let it marinate for at least four hours. . . better yet overnight. It'll be good to get them marinating in a resealable bag too so you can put them straight into the sous vide bath the following day.

Find pork belly too fatty? This marinade will also be excellent for pork chops, baby back ribs, spare ribs, even kabobs. In fact, it'll work amazing for chicken too!

Get the pork strips into your sous vide bag together with all of the marinade.

Cook them at 170F in between four and eight hours, affecting the texture as they go longer. I've tried doing a batch all the way up to 8 hours but it ended up too tender for my liking. I find 4 hours tender enough while retaining that feel of meat with each bite.

If you don't have an immersion circulator yet, you should pick one from my list of the best immersion circulators available online.

These pork belly strips will come out fully cooked and ready to serve out of the sous vide bath after the suggested time. If you have an extra minute or two, finish them up on the grill. Allowing all those sugars in the marinade to caramelize will intensify the flavors significantly aside from giving your dish those gorgeous grill marks.

Take the strips out of the bag, shaking off any excess marinade. Don't throw away all those cooking juices in the bag though. It'll make for a very good basting liquid or can be reduced over the stove to create a very intensely-flavored sauce.

Keep in mind too that we left the salt out in the marinade. This would be the time to season these pork strips.

Sous Vide Mustard and Molasses Pork Belly Strips Full Recipe on foodfornet.com

Sous Vide Mustard and Molasses Pork Belly Strips

Possibly the best way to prepare pork belly. This recipe is indeed excellent with results you can replicate every single time.
Pin Recipe
Prep Time: 10 minutes minutes
Cook Time: 4 hours hours
Total Time: 8 hours hours 10 minutes minutes
Course: Main Dish
Cuisine: American
Servings: 4 Persons

Ingredients

  • 500 Grams Pork Belly Strips
  • 1/4 Cup Molasses
  • 1/4 Cup Dijon Mustard
  • 1/4 Cup Apple Cider Vinegar
  • 1 Teaspoon Black Pepper
  • Salt to taste

Instructions

  • Combine molasses, mustard, vinegar and black pepper in a bowl.
  • Marinate pork belly strips overnight.
  • Put pork together with the marinade in a sous vide bag.
  • Cook for 4 hours at 170F.
  • Season pork with salt and finish off on the grill.
Like this recipe?Follow @FoodForNet on Pinterest!
Category: Dinner, Original Recipes, Sous VideTag: Mustard, Pork, Pork Belly, Sous Vide Recipes

Slow Cooker Braised Pork Hocks

A wooden bowl containing pork rinds, looking at whether pork rinds are good for you

Are Pork Rinds Good For You?

Sous Vide Kalbi Baby Backs with Kimchi Mashed Potatoes

Sous Filet Mignon with Liver Compound Butter

Steamed Ginger & Blackbean Pork

Slow Cooker Pork Teriyaki Rice

Steamed Bok Choy with Ma Po Style Pork

Sous Vide Honey Sriracha Wings

Previous Post:Charcoal KettlePizza VS KettlePizza Gas Pro
Next Post:Sous Vide Chawanmushi

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

About The Owner

cooking bbq pizza outside

Hi! My name is Rick and foodfornet.com is just a website about food and drink that I like. That includes sous vide, slow cooking, grilling, smoking, and homemade pizzas.

I also make my own beer, wine, cider, kombucha, and sake… and am a whiskey enthusiast! 🍕🍺🥩🥃

Sous Vide Chawanmushi

French toast topped with butter and blueberries to represent sous vide french toast.

Sous Vide French Toast

Sous Vide Soft Shell Crab Po’Boys with Mango-Dill Mayo

Sous Vide Eggs St. Denise

Sous Vide Salad Nicoise with Asian Vinaigrette

seared pork belly drizzled with garlic infused sauce from sous vide.

10 Sous Vide Infusion Recipes: Liquor, Oil, Sweets, & Yogurt!

Razor Clams in Spicy Black Bean Sauce

Quick Fried Calamari with Spicy Aioli and Watercress Salad

Quick Peach and Raspberry Cobbler

Slow Cooker Pork Luau

Gluten-Free Thin Crust Pizza Dough Recipe

Gising-Gising

Original Recipes

Cointreau Coffee Granita

Falafel Salad

Crispy Fried Chicken with Parmesan Crust

Slow Cooker Asian Chicken and Mushrooms

Bourbon Maple Pecan Pie with Homemade Pie Crust

Vietnamese Green Mango Salad

Gourmet Food

Artisanal Beverages

Comfort Food

Comfort Food (Featured Image)

Copyright © 2023 Food For Net
Privacy Policy · Cookie Policy · Affiliate Disclosure · Accessibility Statement
Blog · Instagram · Twitter · Pinterest

FoodForNet.com is a member of the Amazon Associates affiliate program. We earn commissions from qualifying purchases through affiliate links.