Gastronomixs

Pork belly with hop

Creation by Pieter Hoekman, student at Cas Spijkers Academie, Breda, the Netherlands.

Pork belly with hop

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Ingredients

500

g

pork belly

80

g

sea salt

10

g

coriander seeds

2

whole

star anise

40

g

hop

½

 

red pepper

5

g

peppercorns

Preparation method

  • Put the coriander, star anise, hop, red pepper and peppercorns in the blender or food processor and grind into a fine mixture.
  • Rub this mixture onto the pork belly, making sure that it is spread evenly and pressed firmly.
  • Vacuum seal the pork belly and leave to marinate for 48 hours.
  • Remove the marinade from the meat and evacuate.
  • Then cook the meat in a hot water bath at 70°C for 12 hours.  

Serving suggestions

  • As part of an amuse-bouche or starter. Goes well with bitter products such as coffee, chicory or avocado.

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