Sous Vide Pork Belly, Roasted Organic Butterkin Squash Puree, and Charred Organic Dandelion Leaves

Sous Vide Pork Belly, Roasted Organic Butterkin Squash Puree, and Charred Organic Dandelion Leaves

  • Servings: 6
  • Difficulty: easy
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I haven’t done sous vide preparation for a very long time so when I saw that a local market had pork belly I knew that it was time.  It was also going to be the perfect pairing with roasted organic butterkin squash and charred dandelion leaves, both from Worden Farm, a local, organic farm in Punta Gorda, Florida.

Don’t let the “sous vide” scare you off trying this.  I use basic kitchen equipment that every home cook should have; no fancy restaurant equipment needed!  Having said that it does take some time to prepare as the sous vide pork belly will take several hours to cook.  The veggies, on the other hand, are quite easy to do and can be done, from start to finish, in about an hour or less.


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  • Sous vide pork belly
    • 2 lb pork belly or pork belly slab (includes bacon)
    • Pomegranate BBQ sauce
      • 3 Tbsp pomegranate molasses
      • 1 1/2 cups medium or full body red wine (merlot, cabernet sauvignon, syrah/shiraz, or malbec)
      • 2 cloves of garlic sliced
      • 3 Tbsp extra virgin olive oil
      • 3 Tbsp organic cane sugar
      • 1 tsp dried mustard
      • 2 Tbsp fresh oregano leaves
      • 1 Tbsp kosher salt
      • 1 Tbsp black pepper
  • Roasted butterkin squash
    • 2 butterkin squash, peeled and seeded large dice
    • 2 Tbsp fresh sage leaves chopped
    • 1 clove of garlic minced (optional)
    • 3 Tbsp extra virgin olive oil
    • 3 Tbsp butter
    • 1 tsp kosher salt
    • 1/2 tsp black pepper
  • Charred dandelion leaves
    • 2 lbs fresh dandelion leaves, washed and spun dry, stems removed
    • 1 Tbsp extra virgin olive oil
    • 1/2 tsp kosher salt
    • 1/4 tsp black pepper



Note:  Approximate prep times are:  pork belly for sous vide- 30 minutes; sauce – 10 minutes; veggies – 25 minutes

  • Pomegranate BBQ Sauce (for sous vide):  (to be done a minimum of 7 hours before you plan on serving)
    • Mix all ingredients (see Ingredients list above).
  • Pork belly:  (to be done a minimum of 7 hours before you plan on serving)
    • Score the skin of the pork belly about 2 inches apart; do not cut into the meat; place into double bagged, sealable plastic Ziplock bag.
  • Sous vide pork belly:
    • Pour pomegranate bbq sauce into the bag containing the pork belly; seal both inner (first) and outer bag (second) pressing as much air out as possible.
  • Roasted butterkin squash:
    • Peel squash, slice in half and remove seeds and membranes from the core.
    • Cut into 1-inch chunks; set aside.
    • Wash fresh sage leaves, chop; set aside.
    • Mince garlic; set aside.
  • Charred dandelion leaves:
    • Remove thick stems.
    • Wash and spin dry dandelion leaves; set aside
  • Fried sage leaves (optional)
    •  Set aside several, washed and spun dried sage leaves.


  • Sous vide pork belly:  (to be done a minimum of 7 hours before you plan on serving)
    • Place the sealed sous vide bag with the pork belly and bbq sauce in a large soup pot.
    • Add enough water to cover the bag by at least 1 inch.  (see photo below)
    • Note:  If there is still air in the bags you will float.  Try unsealing the bags and pressing the bag underwater (keep the opening above the water level) to remove any excess air.
    • You may need to weigh down the bag with plate or bowl.
    • Place the probe of a wired thermometer (if available) into the pot; set the minimum alert temp to 150° F and the max temp to 160° F.
    • Place the pot onto a stove top burner; set the burner to medium heat and slowly raise the temperature to 155° F.
    • Maintain 150° F to 160° F for seven hours.  (see photo below)
    • Remove the bag from the pot.
    • Remove the pork belly and place onto a cutting board. (see photo below)
    • Pour the liquid contents of the bag through a strainer into a small to medium saucepot; heat to a simmer, reduce until it reaches a slightly thick consistency.
    • Pour the reduced sauce into a serving bowl.
    • Slice the pork belly in half and with the grain of the meat.
    • Slice the halves, across the grain of the meat, into 1/4 inch thick slices.  (see photo below)
    • Place onto a serving tray.

  • Roasted butterkin squash:  (to be done a minimum of 1 hour before you plan on serving)
    • Place cut squash onto an aluminum foil-lined baking tray (see photo below).
    • Sprinkle with salt, pepper, and chopped sage.
    • Pour oil onto squash; mix well.
    • Add butter to the tray.
    • Cook at 400° F for 15 minutes.
    • Remove tray from oven (see photo below).
    • Spoon the roasted squash into a stainless-steel or ceramic bowl, add any oil or juices on the tray as well.
    • Mash using a potato masher; you may need to add a little more oil or butter to reach your preferred consistency.
    • Taste for seasoning; reseason with salt and/or pepper if necessary.
    • Spoon into serving bowl.
  • Charred dandelion leaves:  (to be done a minimum of 10 minutes before you plan on serving)
    • Place washed, and spun dry dandelion leaves onto an aluminum foil lined baking tray.
    • Sprinkle with salt, black pepper, and oil; mix well and spread on the tray making sure you don’t have any large bunches.
    • Place on top rack in the oven set to Broil; broil for 3-5 minutes until leaves begin to char.
    • Remove from oven and, using tongs, place the charred dandelion leaves onto serving tray.
  • Fried sage leaves garnish (optional):
    • Heat 2 Tbsp of extra virgin oil in small fry pan on medium-high eat.
    • Fry the leaves until crispy; remove and place on paper towel to soak up any excess oil; set aside.


Sous Vide Pork Belly, Roasted Organic Butterkin Squash Puree, and Charred Organic Dandelion Leaves


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