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Sous Vide BBQ Pork Belly Burnt Ends Sandwich Recipe

Sous vide bbq pork belly burnt ends sandwich

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From the ISVA Editors

Using sous vide on the pork belly burnt ends results in a tender meat than is perfect when tossed with your favorite BBQ sauce and rub!

Sous vide pork belly is a versitile, flavorful dish that can be used in many different ways. This recipe uses 155°F (68°C) for a tender, fall apart texture that renders the fat and breaks down the connective tissue without overcooking it.

Combining the rich pork belly with a flavorful spice rub, and finishing it off in a sweet BBQ sauce rounds out the dish and allows the sous vide belly to really shine.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide BBQ Pork Belly Burnt Ends Sandwich Recipe

  • Published: October 19, 2021
  • By Darrin Wilson, Fire & Water Cooking
  • Total Time: 6 hours
  • Cooks: 155°F (68.3°C) for 6 hours
  • Serves: 4

Ingredients for Sous Vide BBQ Pork Belly Burnt Ends Sandwich

  • For the Sous Vide Pork Belly

  • 1 lb or more Skinless pork belly left whole (450g+)
  • 3-4 tablespoons sweet BBQ rub of your choice
  • 1 cup sweet BBQ sauce of your choice
  • To Assemble

  • Soft Italian or French hoagie roll
  • 1 tablespoon Dukes mayonnaise
  • 2 pieces of romaine lettuce
  • 2 ounces of pickled red onions (optional) (56.5g)
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Cooking Instructions for Sous Vide BBQ Pork Belly Burnt Ends Sandwich

For the Sous Vide Pork Belly

Season the pork belly with about half of the BBQ rub of your choice. Place the pork belly in the vacuum or Ziploc bag and seal. Sous vide the pork belly at 155°F (68.3°C) for 6 hours. 

When complete, fire up your grill to 225°F (107°C) and use some pecan wood for smoke. Remove the pork belly from the bag and cube it up into 2-inch cubes. Place the cubes in a bowl and add the rest of the BBQ rub and toss to coat them completely. Place the cubes on a wire rack on top of a sheet pan (to catch the access fat) and place them in the grill for about 1 1/2 hours. 

Remove from the grill, discard the rendered fat, and toss the cubes in the bowl with the BBQ sauce of your choice. Place them back on the grill on the sheet pan for another 20-30 minutes to caramelize. They should be nice and caramelized, if not just cook them a little longer. 

To Assemble

Remove from the grill and let rest for 10 minutes while you prepare the bread by adding the mayo and placing the lettuce and pickled onions on it. Add the pork belly and enjoy.  


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: ISVA Sous Vide Recipe Collection, Pork, Sandwiches, Sous Vide Pork , Sous Vide Recipes, Sous Vide Sandwiches

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