Sous Vide Pork Belly | Recipe by sousvidetools.com
Recipe courtesy of Paul Foster from www.greatbritishchefs.com
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.sousvidetools.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Kitchen torch
- Deep fryer
- Mandoline
- Vacuum bag
- Tray
- Weight
- Refrigerator
- Microwave
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Paper towel
- Plate
- Water bath
Ingredients
- 1kg pork belly, deboned
- salt
- 1 tbsp of Dijon mustard
- 100ml of white wine vinegar
- 100ml of sunflower oil
- 3 Roscoff onions, small
- 1 knob of butter
- 1 pinch of salt
- 1 banana shallot, peeled
- panko breadcrumbs
- 1 egg, beaten
- flour
- sunflower oil, for deep frying
- 1 bunch of grelot onions
- 50ml of water
- 250g of salted butter
- 100g of peas, raw, podded
- 1 banana shallot, brunoise
- 1 tsp gherkins, brunoise
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