Pork Belly Confit Sous Vide Recipe | D'Artagnan | Recipe Cart
Export 22 ingredients for grocery delivery Step 1 Recipes Pork Step 2 Combine all cure ingredients (except pork belly) in a sanitized container and stir until
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Cooking tools:
- Sous vide circulator
- Kitchen scale
- Cheesecloth
- Butcher's twine
- Saucepan
- Pot
- Airtight container
- Spoon
- Stove
- Refrigerator
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
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