Pork belly cooked in dashi

In this dish, pork belly is cooked in a Japanese dashi (bouillon). It is then flame-seared on the outside and sprinkled with tuna flakes and lime zest. 

Makes 1kg.

Pork belly cooked in dashi

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pork belly




As needed:


lime, juice and zest

As needed:


tuna flakes, finely ground

Preparation method

  • Score the fat side of the pork belly with a sharp knife in a cross-hatched pattern.
  • Place the pork belly in a vacuum bag and cover with the dashi.
  • Cook the pork belly at 80°C for one hour.
  • Cool immediately in a bath of ice water.
  • Sear the top with a kitchen blowtorch and sprinkle with the tuna flakes and the lime juice and zest. 

Serving suggestions

  • As part of an amuse-bouche or starter.
  • Goes beautifully with smoked eel soup.
  • As a component of a noodle dish.

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