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.
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.
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.
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
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