Gastronomixs

Pork belly in apple syrup glaze

Beautiful and tender pork belly with a zesty glaze. In addition, the apple treacle also provides a very attractive shine.

Makes 500g.

Pork belly in apple syrup glaze

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Ingredients

20

g

sugar

20

g

salt

500

g

pork belly

100

g

apple treacle

25

ml

vinegar

Preparation method

  • In a large mixing bowl, combine the sugar with the salt.
  • Place the pork belly in the bowl, cover well and brine in the refrigerator for 24 hours.
  • Rince of the brine with cold water. 
  • Vacuum seal in a vacuum bag large enough to hold the meat, and cook sous vide for 24 hours at 63°C.
  • Remove the suet, cut into the desired shape and, with a sharp knife, score the fat side in a crosshatch pattern.
  • Heat a frying pan and fry on the fat side until crispy.
  • Heat the syrup with the vinegar and glaze the pork belly with it.
  • Caramelise the glaze in a 150°C oven for 10 minutes.

Serving suggestions

  • As a component in composition, e.g. with sauerkraut and potato.
  • As a component in composition, e.g. with pike perch and apple.
  • As a component in composition, e.g. celeriac and yoghurt. 

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