Cured Sous Vide Pork Belly Recipe - Great British Chefs

Ingredients

• 400g of pork belly
• 100g of sugar
• 100g of salt
• 1 tbsp of smoked paprika
• 2 cardamom pods, crushed
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 dash of oil
• 1 pork belly skin
• rapeseed oil, or sunflower oil, for frying
• salt
• pepper
• 2 Bramley apples
• 1 Granny Smith apple
• 1 celeriac
• milk
• 1 garlic, peeled and bruised
• 2 sprigs of fresh thyme
• 4 heritage carrots, 2 yellow, 2 purple
• 1 knob of butter, small
• 1 sprig of fresh rosemary
• 150ml of red wine jus