Sous Vide Pork Belly with Onions Recipe
Paul Foster's sous vide pork belly recipe sees this flavourful cut of meat being salted, cooked sous vide, pressed overnight and finally seared in a pan for a delicious golden exterior. Matched with...
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 www.greatbritishchefs.com.
Cooking tools:
- Sous vide circulator
- Pot
- Zip-top bag
- Skillet
- Chef's knife
- Cutting board
- Plate
- Refrigerator
Ingredients
- 1kg pork belly, deboned
- salt
- 3 Roscoff onions, small
- 1 knob of butter
- 1 pinch of salt
- 1 tbsp of Dijon mustard
- 100ml of white wine vinegar
- 100ml of sunflower oil
- 1 bunch of grelot onion
- 50ml of water
- 250g of salted butter
- 1 banana shallot, peeled
- panko breadcrumbs
- 1 egg, beaten
- flour
- sunflower oil, for deep-frying
- 100g of peas, raw, podded
- 1 banana shallot, brunoise
- 1 tsp gherkins, brunoise
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