Sous Vide Pork Belly

With Melted Rainbow Chard and Scallion Yams

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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)

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

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • Step 1 - Prep the Vegetables

    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.

  • Step 2 - Cook the Yam

    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.

  • Step 3 - Cook the Pork Belly

    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.

  • Step 4 - Cook the Red Chard

    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).

  • Step 5 - Plate the Dish

    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.