Gastronomixs

Pork belly fish stick

For this spectacular application, pork belly is slow-cooked in langoustine bouillon and then prepared in the shape of a fish stick. It is as crunchy as a fish stick, has the texture of bacon when eaten and tastes like langoustines! If you use home-made langoustine stock, you can add other ingredients, such as fennel or star anise, and include them elsewhere in your composition as well for symmetry.

Pork belly fish stick

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Ingredients

1

kg

pork belly

5

dl

langoustine stock

 

 

egg yolks

 

 

flour

 

 

panko

Preparation method

  • Place the pork belly and the langoustine stock in a vacuum bag and evacuate completely.
  • Cook for 12 hours in a combi steamer or hot water bath at 62°C.
  • Cool and cut into long blocks about 2x5cm.
  • Season with salt and pepper and dredge with the flour.
  • Then, coat with the egg yolk, and finally, coat in the panko. Repeat this coating process once more.
  • Deep-fry at 180°C until golden brown and drain on paper towels.

Serving suggestions

  • Can be used as a component in a main dish or entremets course. Pairs well with flavours like langoustine and fennel. 

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