Heston Blumenthals 18-hour Sous Vide Blackened Pork Belly, Lay The Table
Pork

Heston Blumenthals 18-hour Sous Vide Blackened Pork Belly

Heston Blumenthals 18-hour Sous Vide Blackened Pork Belly, Lay The Table

This is the simplest and most effective recipe Ie ever done though you have to have a Sous Vide, so not for everyone, I guess. You could always invest in one, though. Heres a link if youre interested.

For 2

1 slab of pork belly, approx. 400g

And for the rest¦

Leeks: finely sliced, sauteed in butter and double cream
Potatoes: mashed with butter, salt, pepper and garlic pulp after roasting in low oven for 45 mins
Apple sauce: 2 Bramley apples, peeled and finely chopped and cooked until they fall apart

You could add herbs e.g. thyme, to the Sous Vide vac-pack before, cooking, but I dont think it needs any flavour enhancement.

The result is the juiciest, softest, tastiest pork belly you will ever try.

1. Set the Sous Vide water bath to 60C. Pop the pork belly in a Sous Vide bag, vac-pack and seal, then place in the water bath when it comes to temperature.

Heston Blumenthals 18-hour Sous Vide Blackened Pork Belly, Lay The Table
Heston Blumenthals 18-hour Sous Vide Blackened Pork Belly, Lay The Table

2. Leave for 18 hours.

3. Heat a couple of tbsp oil in a large frying pan. Take the skin off the pork, then slash the fat side. Fry, fat-side down, for about 2 mins until the fat has charred.

Heston Blumenthals 18-hour Sous Vide Blackened Pork Belly, Lay The Table

4. Cut into squares and serve. This method doesnt produce juices to make gravy, so I made my own with homemade chicken stock, white wine, 1 tsp Dijon mustard, thyme leaves and a swirl of cream

Heston Blumenthals 18-hour Sous Vide Blackened Pork Belly, Lay The Table
Heston Blumenthals 18-hour Sous Vide Blackened Pork Belly, Lay The Table

Do you have a long and slow recipe youd like to share? Then share it here¦

Mister Linkys Magical Widgets ” Auto-Linky widget will appear right here!
This preview will disappear when the widget is displayed on your site.
For best results, use HTML mode to edit this section of the post.
Admin

About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

Leave a Reply

Your email address will not be published. Required fields are marked *