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Pork belly cooked sous vide at 60°C

The ultimate pork belly cooked at a very low temperature. Brining the pork belly in curing salt ensures that it retains its pink colour. The pork belly is divided into portions and then vacuum sealed for a longer shelf life and an efficient service.

Makes 7kg.

Allergens & dietary requirements

This component doesn't contain any allergens.


  • 10 garlic, pressed
  • orange, zest
  • lemon, zest
  • 1,5 sprig rosemary
  • 10 sprigs thyme
  • bay leaf
  • star anise
  • 100 coriander seeds
  • 1,5 cloves
  • pimenton (smoked paprika)
  • kg water
  • 860 salt
  • curing salt
  • kg pork belly, without bone in and skin on
  •  as needed water
  •  as needed olive oil

Preparation method

  • Finely grind the garlic, orange and lemon zest, herbs, and spices in a food processor.
  • Store the mixture in a muslin cloth.
  • Add the mixture to the water and salt and boil together until the salt has fully dissolved.
  • Leave the brine to cool down completely and then stir in the curing salt.
  • Place the pork belly in the brine and leave for 48 hours.
  • Wash the pork belly in water for around 30 minutes to remove the brine.
  • Transfer the pork belly to a vacuum sealed bag (can be divided into several pieces with several placed together in a bag).
  • Add 70g of water to each kilogram of pork belly.
  • Vacuum-seal the bags as tightly as possible.
  • Cook the pork belly in a water bath at 60°C for 36 hours.
  • Next, cool it down to 5°C in the refrigerator.
  • Remove the pork belly from the vacuum sealed bag and scrape off any jelly.
  • Divide the pork belly into portions and use a sharp knife to remove the rind and a layer of fat so that there is no more than 5mm of fat left on it.
  • Vacuum seal the pork belly portions again, this time with a little olive oil.
  • During service, heat the pork belly in a water bath at 60°C.

Serving suggestions

  • Delicious in a dish with red cabbage, parsley root, and cashews.
  • Perfect combined with scallops, purple carrots, and mustard greens.
  • Goes well with components of pumpkin, whisky, and garlic.