Sous Vide Pork Belly with Onions Recipe - Great British Chefs
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.
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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