Gastronomixs

Slow-cooked pork belly

Modern preparation for a delicious and tender pork belly. Easy to vary with other flavours by substituting different herbs and spices.

 

Slow-cooked pork belly

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Ingredients

1000

g

pork belly

1

l

water

35

g

salt

35

g

colorozo salt

1

 

shallot

2

leaves

bay leaf

2

pods

star anise

5

 

peppercorns

1

clove

garlic

1

sprig

thyme

1

sprig

rosemary

1

 

orange, peel

20

g

sushi vinegar

Preparation method

  • Heat the water with the salt, colorozo salt, shallot, bay leaf, star anise, and garlic. Let the flavours blend for about an hour.
  • Let cool, and then brine the pork belly in this mixture for 24 hours.
  • Remove the pork belly from the brine and rinse thoroughly under cold water.
  • Vacuum seal the pork belly with thyme, rosemary, orange peel and sushi vinegar.
  • Cook sous-vide for 24 hours at 68°C.
  • Rinse to cool and set aside under pressure.

Serving suggestions

  • As a component in a starter, e.g. with langoustines and apple.
  • As a component in a main dish, e.g. with a carrot, potato or onion component.

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