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.
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Ingredients
|
1 |
kg |
pork belly |
|
1 |
l |
dashi |
|
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.