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Sous Vide Pork Belly

Pork belly cooked sous vide and served with mashed potatoes, compressed apples and apple jus
Author: Andra Constantinescu

Ingredients

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)

Instructions

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.

Apple jus:

  • Place all liquids in a pan and let it simmer on low heat until reduced to a quarter. Season with salt, add the orange marmalade and continue simmering until the jus is thick and shiny. 

Notes

Special equipment needed for this recipe includes: