Spiced pork belly pastrami
By using the fresh herbs, you get a super aromatic pork belly pastrami.
In this component we use the Henkelman vacuum machine. This professional chamber vacuum machine allows you to package, store and prepare more efficiently.
Makes 3700g.
Allergens and dietary requirements
No allergens or dietary requirements.
Ingredients
Preparation method
Clean the pork belly thoroughly and pat dry.
Blend the herbs, spices, and salt in a food processor to create a dry cure.
Rub the pork belly thoroughly with the cure mixture.
Place the pork belly in a vacuum bag with all the cure and vacuum seal completely in the vacuum machine .
Let it marinate for 24 hours.
Rinse off the cure completely with cold water, then pat dry.
Smoke the pork belly for 1 hour and 30 minutes with oak wood chips at approximately 60°C.
Place the pork belly in a vacuum bag and cook for 16 hours at 75°C.
Cool completely in the refrigerator.
Slice the pastrami paper-thin using a slicer.
Serving suggestions
- Delicious in a dish with pickle, red onion, and chives.
- Pairs well with cheese, mustard, and red cabbage.
- Perfect with apple, sage, and celery.
