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Pork belly sous vide

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Ingredients for 2 servings:

  • 500 g pork belly, unsalted
  • 1 bay leaf, fresh
  • 3 juniper berries
  • Salt
  • Black pepper, freshly ground

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 hours; Total time approx. 15 hours 5 minutes

tastes like mom’s

Tear the bay leaf into pieces. Bruise the juniper berries. Rub the pork belly with a little salt, season lightly with pepper, and place it in a vacuum-sealed bag with the juniper berries and bay leaf. Vacuum-seal and cook in a water bath at 75°C for 15 hours. The result is pork belly that’s tender, flavorful, and juicy, but no longer pink.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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