Allergens & dietary requirements
This component doesn't contain any allergens.
- 10 g garlic, pressed
- 1 orange, zest
- 1 lemon, zest
- 1,5 sprig rosemary
- 10 sprigs thyme
- 5 g bay leaf
- 5 g star anise
- 100 g coriander seeds
- 1,5 g cloves
- 2 g pimenton (smoked paprika)
- 4 kg water
- 860 g salt
- 4 g curing salt
- 7 kg pork belly, without bone in and skin on
- as needed water
- as needed olive oil
- 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.
- 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.