Sous Vide Pork Belly
Pork belly cooked sous vide and served with mashed potatoes, compressed apples and apple jus
Author: Andra Constantinescu
For the pork belly:
- 500 g pork belly (with crackling)
- 5 g salt (Maldon)
For the mash:
- 200 g potatoes (peeled and cubed)
- 50 g butter
- 1 pinch salt (Maldon)
For the compressed apples:
- 2 Pink Lady apples (peeled, cored and cubed)
- 100 ml apple juice
For the apple jus
- 100 ml apple juice
- 300 ml beef stock
- 100 ml white wine
- 1 tsp orange marmalade
- 1 pinch salt (Maldon)
Sous vide pork belly
Preheat the oven at 200C,
Rub the pork belly generously with Maldon salt.
Seal in a vacuum bag, then cook sous vide at 65C for 3 hours.
Remove the pork belly from the vacuum bag, place on a roasting tray and season with Maldon salt.
Roast in the oven for 15 minutes at 200C, then lower the temperature to 180C and continue roasting for 1 hour or until the crackling is fully crisped.
Potato mash
Boil the potatoes in salted water until soft, then remove all the liquid and mash them in the same pan used for boiling.Return the pan to the stove on a very low heat, then gradually add the butter while vigorously mixing the mash. Season with salt.
Compressed apples:
Place the cubed apples in a vacuum bag, and add 20 ml of apple juice. Seal the bag and store it in the fridge for 3 hours.Transfer the cubed apples and apple juice in the pan and cook for 20 minutes on low heat.
Special equipment needed for this recipe includes: