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.

Makes 500g.

Pork belly rouleau

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pork belly

As needed: 



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

  • In a composition with, e.g. bay leaf potato, chicory, beetroot, and garlic.
  • In a composition with, e.g. langoustine or lobster.
  • In a composition with, e.g. spinach, lentils, and broccoli.

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