Gastronomixs

Pork belly rouleau

This rouleau of pork belly can be a basis for many variations. This recipe is neutral, but can be varied with the addition of all manner of herbs, spices and other flavours.

Pork belly rouleau

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Ingredients

500

g

pork belly

 

 

salt

Preparation method

  • Set the slicer to position 24 and slice the pork belly from the top side down.
  • Place the slices just overlapping on 3 layers of plastic film.
  • Season with salt and roll into a tight rouleau.
  • Vacuum seal the roll to eliminate any air bubbles.
  • Cook sous vide or in a combi steamer for 2 hours at 72°C.

Serving suggestions

  • As a component in a main dish. Can be combined with many types of vegetables and potato dishes, but also with langoustines, lobster, etc.

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