Meal Kit

Sous Vide Pork Belly

With Melted Rainbow Chard and Scallion Yams

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 1 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Pork belly has become a very trendy cut of meat. It is tender, juicy and ideal for sous vide cooking. The best part about the pork belly you received: it is already slow-cooked to perfection and only requires a quick sear. Pork belly lends itself beautifully to slow cooking, and can be paired with an array of accompaniments. This week, we chose whipped yams and melted red chard. Combining these items gives this dish a warm, southern feel, while incorporating a variety of healthy, fresh ingredients.

In Your Box (serves 2)

  • Info
    ⅓ oz. Butter
  • 0 Green Onions
  • 0 oz. Swiss Chard
  • 0 Sous Vide Pork Belly
  • Info
    0 fl. oz. Heavy Whipping Cream
  • 0 oz. Sweet Potato
  • 0 oz. Light Brown Sugar

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prep the Vegetables

    Slice the green onions into thin pieces. Discard the white part of the onion. Peel the yam and cut into 1 inch pieces. Remove the stems and slice the chard leaves into 1 inch ribbons. Reserve a few green onion slices for garnish.

  2. 2

    Cook the Yam

    Place the yams in a pot and cover with cold water. Bring the yams to a boil over high heat and cook for 7-10 minutes or until the yams are soft and fork tender. Strain the yams. Place the strained yams back in the cooking pot and add the brown sugar, butter, heavy cream, and green onions then salt and pepper to taste. Whisk ingredients together until creamy. Cover and reserve for plating.

  3. 3

    Cook the Pork Belly

    Add a pinch of salt and pepper to each side of the pork belly. Heat a sauté pan over medium to high heat. When the pan is nice and hot, sear the skin side of the pork belly first. Flip and cook on the other side after 1-2 minutes. When you have seared each side of the belly, deglaze with ½ cup of water and cover. Turn the heat to low and let slowly simmer for 5 minutes or until the belly is hot throughout.

  4. 4

    Cook the Red Chard

    Heat a sauté pan over medium heat. Add 1 tbsp. oil to the pan. When oil and pan is hot, add the red chard and cook for 2-3 minutes or until melted (wilted).

  5. 5

    Plate the Dish

    Place the yams in the center of the plate. Top the yams with the pork belly. Place the melted chard on the side of the belly. Garnish with green onions.

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