Pork Belly from Under Pressure: Cooking Sous Vide by Thomas Keller
If brining a baby pork belly, adjust the brine ingredients proportionately. To make the brine, mix the salt, curing salt, and sugar in a large container. Heat about one-quarter of the water and add...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Airtight container
- Saucepan
- Stove
- Spoon
- Refrigerator
Ingredients
- 700 grams pork belly (in one piece)
- 1 liter water
- 35 grams granulated sugar
- 1 small bay leaf
- 2 black peppercorns
- ½ medium carrot, cut into 1-inch pieces
- 1 thyme sprig
- ½ small onion, cut into 1-inch pieces
- ½ small leek (white and light green parts only), cut into 1-inch pieces
- 60 grams kosher salt
- 20 grams Hobbs’ Curing Salt (Sources)
More Like This
Pork Belly | Recipe by sousvidetools.com
sousvidetools.com
Sous Vide Pork Belly | Recipe by sousvidetools.com
sousvidetools.com
Sous Vide Pork Belly & Crackling| Recipe by sousvidetools.com
sousvidetools.com
Braised Pork Belly (Pressure Cooker Version)
lazycuisine.com
Cured Sous Vide Pork Belly Recipe
greatbritishchefs.com
Sous Vide Pork Belly with Onions Recipe
greatbritishchefs.com
COMBIONLINE - Crispy pork belly
combionline.com
COMBIONLINE - Crispy pork belly
combionline.com