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.

Makes 1kg.

Pork belly fish stick

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pork belly



langoustine stock

As needed: 


egg yolks

As needed: 



As needed: 



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

  • In a composition with, e.g. langoustine, apple and, star anise gravy.
  • In a composition with, e.g. scallop, cauliflower, and eel.
  • In a composition with, e.g. cauliflower, potato and, green herbs.

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