Cured Pork Belly Cooked Sous Vide
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 min |
| Total Time | 1 hr 12 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g boneless pork belly
- 30 g curin salt (nitrite curin salt)
- 15 g suar, brown
- 1 bay leaf
- 10 juniper berries
- 10 peppercorns
- 3 clove (s)
- 2 tablespoon mustard, medium hot
- Black pepper, coarsely ground
Print Recipe
Pin Recipe Instructions
- Boil 300 ml of water with curing salt and brown sugar in a saucepan to make a curing rake. Let the brine cool and inoculate the meat with a curing syringe.
- Mash the juniper berries and peppercorns and add to the remaining brine with the bay leaf and cloves. Put the pork belly with the brine in a freezer bag, close tightly and leave to stand in the refrigerator for 12 hours.
- Remove the meat, wash it, dry it, season with pepper and brush with mustard. Vacuum the pork belly and cook in a water bath at 65 degrees for 24 hours.
- When the cooking time is over, take the meat out of the vacuum bag, cut the rind into a diamond shape and fry it under the grill in the oven until crispy.
- Cut the pork belly into slices and serve with sauerkraut and mashed potatoes.
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