Gastronomixs

Cured and sous vide pork belly

The cure adds a well balanced mix of aroma’s to the pork belly, which makes it even more delicious.

Creation by Ivor Jones, Chef’s Warehouse restaurant at Beau Constantia, Cape Town, South Africa.

Cured and sous vide pork belly

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Ingredients

500

g

coarse salt

250

g

brown sugar

1

clove

garlic

1

thumb-size piece

ginger

2

 

oranges, zest only

2

sticks

cinnamon

10

 

star anise

70

g

coriander seeds

10%

 

pink salt of total weight

50

ml.

sunflower oil

2

kg

pork belly, with bone in and skin on

Preparation method

  • Place all the ingredient into the blender and mix well.
  • Rub the cure into the pork belly and set aside for ten hours.
  • Rinse well and put in a large vacuum-sealer bag with 50ml of oil. Make sure you cover the bones with some greaseproof paper to make sure they do not pierce the bag when cooking.
  • Make sure you pull-vacuum the pork belly with no air in the bag. 
  • For the cooking: preheat a water bath to 80°C and cook the belly for ten hours.
  • Once it is done, remove the bones and press the pork belly between two trays in the fridge until cold. 
  • Remove the skin from the pork belly. 
  • Dehydrate the pork belly skin and fry until crispy.
  • Roast the belly in the oven at 180°C until crispy.
  • Cool and portion the belly into bite-size pieces.

Serving suggestions

  • Use in a composition with components of tamarind, citrusfruits and lemongrass.
  • Use in a composition with components of pumpkin, sunflowerseeds and potato.
  • Use in a composition with components of thym, shiitake and green asparagus.

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