Sous-vide pork belly with soy sauce
A source of protein and healthy fats, this dish supports muscle health and promotes satiety. Its low carbohydrate content and lack of sugar make it ideal for a keto diet, while soy sauce and spices add a rich flavor.
Dissolve salt and allulose in hot water for the brine, then cool completely. Submerge the skinless and boneless pork belly (1000 g) in the brine and refrigerate for 12-24 hours.
Remove the belly, pat dry, vacuum pack it, and cook using the sous-vide method at 70 °C for 20 hours.
Cool the package in ice water, then refrigerate until completely cooled.
For the sauce, combine sugar-free soy sauce (90 g), allulose (45 g), finely chopped garlic (10 g), and onion (30 g). Reduce until slightly thickened, then strain.
Slice the belly into 1.5-2 cm pieces and quickly sear in olive oil (20 g) until golden brown. Serve with a few drops of sauce and green onions (15 g).
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