Sous Vide Mustard and Molasses Pork Belly Strips
- Sous Vide Immersion Circulator
- Cooking Container
- 500 grams pork belly strips
- 1/4 cup molasses
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1 tsp black pepper
- salt to taste
- 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 170°F.
- Season pork with salt and finish off on the grill.