Sous Vide Pork Belly | Recipe by sousvidetools.com
Sous Vide Pork Belly, Pea Tartare and Onions
- COOK TIME: 12 hours
- PREP TIME: 48 hours
- DIFFICULTY: Difficult
- SERVES: 4
- 1kg pork belly, deboned
- 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
- 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
Recipe courtesy of Paul Foster from www.greatbritishchefs.com
- Spread a light covering of salt over the flesh side of the pork and chill in the fridge for 24 hours.
- When the meat is coming to the end of its chilling time, preheat the water bath to a temperature of 75⁰C.
- Take the pork out of the fridge and rinse thoroughly in cold water to remove the salt. Pat dry with kitchen paper and seal inside a vacuum bag. Use a chamber sealer to do this. Place the bag in the water bath and leave to cook for 12 hours.
- Transfer the pork from the vacuum bag to a tray. Rest another tray on top, ensuring that it completely covers the meat. Weigh down the upper tray with some heavy weights and leave in the fridge for 12 hours to press and set the meat.
- To make the Dijon dressing, mix together the mustard, vinegar and sunflower oil in a bowl, whisking thoroughly to combine.
- Next, prepare the Roscoff onions. Begin by halving the onions, then use a blowtorch to char the pieces.
- Season the charred onion halves with the salt and, using a chamber sealer, seal them inside a vacuum bag with the butter. Microwave the bag on full power for 3-4 minutes. The larger the onions, the longer they will need. Once the onions have cooked, remove them from the microwave and set aside to cool.
- Preheat the deep-fryer to a temperature of 180⁰C.
- To make the shallot rings, use a mandoline to cut the shallot into fine slices. Make sure that you cut horizontally so that the rings remain intact. Separate the slices into rings and coat first with flour, then with beaten egg and finally with panko breadcrumbs. Deep-fry until crisp and golden.
- For the grelot onions, heat the water and the butter together in a saucepan until boiling and fully emulsified. Add the grelot onions and cook for 2-3 minutes.
- To prepare the pea tartare, pod the peas and remove their skins. Finely slice the shallot and chop the gherkins. When you are ready to serve, mix the peas with some of the sliced shallot, the chopped gherkins and the Dijon dressing.
- Remove the pork belly from the fridge and carve into thick slices. Trim off and discard the skin. Heat some oil in a frying pan, add the pork slices and fry until golden brown and warmed through.
- Separate the layers of the halved Roscoff onions and, just before serving, add them to the butter emulsion containing the grelot onions. Cook until heated through.
- To serve, position one slice of pork in the middle of each plate. Scatter the pea tartare and the grelot and Roscoff onions around the meat and top with the crispy shallot rings.