Pork Belly Confit Sous Vide Recipe | D'Artagnan | Recipe Cart | Recipe Cart

Ingredients

• 2 ½ liters water
• 70 grams salt
• 75 grams sugar
• 1 jalapeño, sliced
• 25 grams fish sauce
• 2 garlic cloves, smashed
• 3 grams ginger, peeled and smashed
• 3 grams scallions, sliced
• 25 grams onion, julienned
• 12 grams celery root, cut in small dice
• 1 gram ground cloves
• 55 grams pink curing salt (tinted curing mixture)
• ¼ bunch parsley
• ¼ bunch cilantro
• 1 star anise
• 1 cinnamon stick
• 1 clove
• 1 gram coriander seed
• 2 grams yellow mustard seed
• 1 sprig rosemary
• 1 Japones dried chili
• 1 nub ginger, peeled and crushed
• 18 grams Turbinado sugar
• 16 grams Kirsch
• 25 grams apple cider
• 125 grams dried cherries
• 55 grams Ruby Port
• 50 grams water