Courtesy of Chef Raymond Blanc
The belly can be cooked 1 day in advance and caramelized to order.
- 2-1/2 pounds (1 kg) pork belly, ribs removed by your butcher, oven ready
For the marinade
- 1 scant teaspoon (4 g) sea salt
- 1 stalk fresh lemongrass, bruised and halved lengthwise
- 2 pinches (2 g) groung white pepper
- 3 pinches (3 g) five spice powder
- 1 tablespoon (15 g) new season garlic, crushed
- 2 teaspoons (10 g) fresh ginger, peeled, chopped
- 1 red chile, deseeded and finely chopped
For the cabbage
- 3-1/2 cups (350 g) spring pointed cabbage, sliced into 1/4-inch (5 mm) strips
- 2-1/2 tablespoons (35 g) butter, unsalted
- 6 ounces (200 ml) water
- 1 pinch (1 g) sea salt
- 1 pinch (1 g) black pepper
- A little soy sauce and toasted sesame oil, to taste (optional)
- 2 tablespoons (30ml) rapeseed oil
For the pork
- Fill and preheat the SousVide Supreme to 185F/85C.
- Combine the marinade ingredients together in a bowl.
- Rub the marinade into the flesh side of the belly.
- Put the belly into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
- Submerge the pouch in the water oven and cook for 5 hours.
- Remove the pouch from the water bath and allow to cool.
- Press the pouch* between two oven trays (put a weight on top) and refrigerate.
For the cabbage
- In a large sauce pan (12inch/30cm) with lid, over medium heat, add the cabbage, water, butter and seasoning to make a light emulsion.
- Cover with the lid and cook for 5-7 minutes, until the cabbage is tender.
- Strain off any excess juice and reserve.
For the sauce of the cooking juices from the pork
- Open the pork belly and strain the cooking juices into a saucepan.
- Add 3-1/2 ounces/100ml of water to dilute slightly and bring to a boil.
- Taste and adjust the seasoning with salt and pepper. You can also add a little soy sauce and toasted sesame oil to taste, if you’d like.
To finish the dish
- Preheat the traditional oven to 350F/180C.
- On the stovetop, over medium heat, in a small skillet with an ovenproof handle, add the rapeseed oil and gently crisp belly in the oil for 10-15 minutes.
- Transfer the skillet to the oven to finish cooking for 10 minutes.
- Serve the pork belly sitting on the cabbage in a large bowl with a ladle of the cooking juices poured over the top.
- You could also serve all the belly, cabbage and cooking juices in the roasting pot placed in the center of the table.