Ingredients for the pork belly
1kg pork belly, rind removed
10g sea salt
5g sugar
5g cracked black peppercorns
Method
The pork can be cooked either slowly sous-vide, or in the oven.
- Mix the seasoning ingredients together and sprinkle all over the pork.
- Preheat the thermal circulator to 76.5C or set the oven to 130°C.
- If using a circulator, place the pork into the bag, vacuum place into the container and cook for 8 hours. Remove and take out of the bag then chill until required.
- If cooking in the oven, place into a suitable roasting dish with 200ml of water, cover with a double layer of foil, place into the middle of the oven and roast for 3 hours. When cooked, transfer to a clean dish and chill until required.
- Before cooking again, trim and portion the pork into evenly sized pieces.
- Heat a non-stick frying pan over a moderate heat. Place in the pork, fat side down and allow to caramelise slowly, turning to ensure even cooking.
- Serve with some seasonal vegetables and the sauce as below.
Ingredients for the Sauce
500ml gravy
50ml Armagh Bramley Apple Infused Balsamic Vinegar
Method
- Warm the gravy through and then add the Balsamic Vinegar.
- Bring to a simmer and cook out for 5 minutes.
