24-hour Slow Cooked Pork Belly

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24-hour Slow Cooked Pork Belly

Using a sous vide is a wonderful way to cook any meat, and pork belly is no exception to this. This is a technique that was re-discoverd in the 1960’s as an industrial food preservation method. It was then adapted by chef Georges Pralus for the Restaurant Troisgros in France in the 1970’s as a way of cooking. He found that it gave Foie Gras better texture, flavour and appearance.

Today it is a commonly used technique in restaurants around the world and sous vide machines are also becoming part of our kitchens at home.

Our recipe is very simple; we took a large pork belly joint and placed it into a sealed food bag. We set up the sous vide at 60oC and placed the bag in for 24 hours.

After the 24 hours, we removed the pork from the bag and placed it in the fridge for a further 24 hours to allow the meat to “firm-up”.

To serve, we heated a frying pan over low heat and added some butter to melt and cut the pork belly into slices. Once the butter had melted we placed a few slices into the frying pan and cooked for 2-3 minutes either side to warm through. Whilst in the pan we drizzled some soy sauce and freshly squeezed orange juice over the pork belly to add even more flavour.

If you want to try something completely different, try adding some marmite with the butter into the frying pan!

If you have your own sous vide machine, try cooking your own pork belly or alternatively, try some we have cooked for you.

2017-03-25T17:43:34+00:00 Recipes|Comments Off on 24-hour Slow Cooked Pork Belly