John Myers
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Sous Vide Cooked Pork Belly from Duke of Berkshire
The perfect sous vide cooked pork belly from duke of berkshire recipe with a picture and simple step-by-step instructions.
The meat
- 1 kg Pork belly
- 1 tablespoon Colored pepper
- 1 teaspoon Mustard seeds
- 1 teaspoon Fennel seeds
- 0,5 teaspoon Caraway seed
- 1 tablespoon Persian blue salt
- 1 tablespoon Rosemary & Lemon Thyme
- The donuts
- 500 g Sweet potatoes, cooked
- 100 g Flour
- 65 g Strength
- 1 Egg
- 1 teaspoon Salt
- 1 pinch Black pepper from the mill
- 1 pinch Nutmeg, grated
- 1 pinch Bio lemon zest
The vegetable
- 150 g Baby carrots
- 150 g Sugar snap
- 100 g Frozen peas
- 1 tablespoon Sea salt butter
- 1 pinch Black pepper from the mill
- 1 pinch Sugar
The meat:
- Lightly toast the spices in a saucepan without fat until they start to smell. Let cool and pound in a mortar. Cut the pork belly into a diamond shape on the skin side with a very sharp knife and rub generously with the spices. Put in a vacuum bag, add herbs and vacuum seal. Cook in a water bath at 65 ° C for 9 hours. Then let the “rind” crack in the oven / grill function!
The donuts
- Let the sweet potatoes cook in the oven at 160 ° C for about 45 minutes. Let cool, then peel and press through the potato press into a large bowl. Add the flour, starch, egg and spices and mix together to form a dough. Let rest for at least 15 minutes. Cut off the cams with two spoons and fry until golden brown in the deep fat / deep fryer.
The vegetable side dish
- Clean the baby carrots, vacuum seal with a pinch of sea salt butter and a pinch of sugar and cook in a water bath at 65 ° C for 4 hours. (Simply add to the meat) … Clean the sugar snap peas and briefly blanch them in salted water (3-4 minutes) and rinse them in ice water. Then stir in all the vegetables in a pan with a little sea salt butter and season with a little pepper from the mill.
Serving
- When everything is ready, simply arrange everything according to your own taste on a plate and enjoy to the full!
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