Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating vacuum-sealed food in water at low temperatures, locking in natural juices and flavors lost with other methods. Fish, meat, poultry and vegetables cook for hours, even days, with stunning results every time. The object is to cook the items evenly and not to overcook the outside while keeping the inside at the same “doneness” keeping the food succulent.

This recipe was tested with the Sansaire immersion water circulator. Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual for proper cooking times, food handling and safety procedures.

Discover more about sous vide cooking with the Sansaire: Click here »

To cook mustard greens, heat a large pot over medium heat. Add olive oil and shallots; sauté until tender, 3–4 minutes. Add mustard greens and stir to combine. Add chicken stock, bring to a boil, and cover pot. Reduce heat to medium-low and simmer until tender, 15–20 minutes. Keep warm.

Choose a pot large enough to hold the pork, with plenty of room for the water to circulate. Attach the Sansaire to the side of the pot using the clamp and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add your food.

Plug in and turn on your immersion circulator, turning the silver temperature ring above the display to 149 degrees. Wait until the target water temperature has been achieved before starting to cook.

Season the pork belly portions generously with salt, pepper, chile powder and oregano.

Place each portion in separate zip lock bags with two thyme sprigs, two bay leaves, ¼ cup frozen stock, and 1 tablespoon butter. The bottom of the pork should lie flat along the bottom of the bag. With the top of the Ziploc bag open, carefully submerge the bag into the pot, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the meat. Using the side of the water container, carefully seal the bag.

Slow cook for 36 hours. When done, remove bags with tongs and place in an ice bath to cool. Refrigerate until chilled, about 30 minutes.

While cooling the meat, make the glaze. Combine bourbon, honey, vinegar, mustard and ketchup in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium-low and reduce until thickened, 20–30 minutes. Cool completely until ready to use.

To finish pork belly, remove portions from bags and trim excess fat. Heat a large skillet over medium-high heat and coat bottom with a thin layer of canola oil. Add pork belly portions and sear until browned on all sides. Towards the end of cooking, brush bourbon glaze on all sides to coat.

To serve, place each pork belly portion on a separate serving plate with mustard greens. Serve with remaining glaze on the side.