The recipe for this scintillating sriracha pork comes from my friend Josh Smith, the meat wizard of New England charcuterie. It’s fantastic as an app or as party food to prep ahead of time and offer as passed hors d’oeuvres at a gathering or reception.
YIELD: 3–3½ POUNDS PORK BELLY
2 tablespoons kosher salt
2 tablespoons turbinado sugar
1 cup sriracha
¾ teaspoon finely grated lime zest
½ cup fish sauce
3–4 pounds fresh pork belly
In a bowl, combine the salt, sugar, sriracha, lime zest, and fish sauce.
Place the pork belly in a nonreactive container, pour the mixture over, and rub it in. Cover and refrigerate the pork belly for 36–72 hours. Remove the pork belly from the marinade and cut it in half. Place each piece of the pork belly into a ziplock plastic bag, squeeze out all the air, and seal the bag.
Fill a pot or container large enough to hold both bags of pork belly three-quarters full of warm water. Attach a sous vide circulator, plug it in, and set it to 140 degrees F. Immerse the pork belly and cook for 18–24 hours.
Use immediately in a sriracha pork belly sandwich (here), or store for up to 2 weeks in the refrigerator. Try it instead of bacon for breakfast or on a BLT.