…with mushrooms and blueberry soy reduction
Courtesy of Chef Derrick Peltz (MasterChef competitor 2015)
Serves 2 (4 as an appetizer)
1 slab (8 ounce/228 g) pork belly
For the marinade
- 2 teaspoons (10 g) salt, or more to taste
- 1 teaspoon (2.5 g) black pepper, or more to taste
- 1 tablespoon (7.5 g) cinnamon
- 1 tablespoon (7.5 g) cayenne pepper
- 1 teaspoon (2.5 g) cumin
- 3 whole cloves
- 1 teaspoon (2.5 g) fennel seeds
- ½ cup (120 ml) soy sauce (plus a splash more for the blueberry sauce)
- ¼ cup (60 ml) olive oil
For the Sweet Potato Puree
- 1 white sweet potato, peeled and diced
- 2 tablespoons (28 g) unsalted butter
- ¼ cup (60 ml) cream
For the Soy Blueberry Reduction
- ½ cup (75 g) blueberries
- ¼ cup (48 g) sugar
- 1 splash soy sauce
- ¼ cup (60 ml) vegetable stock, plus a splash for sautéing mushrooms
- ½ teaspoon (2.5 ml) sesame chili oil
- 1 tablespoon (14 g) unsalted butter
For the vegetables
- 8 shishito peppers
- 8 wood ear (or your favorite small) mushrooms
- 4 ounces (114 g) nameko mushrooms
- Togarashi (optional)
For the pork
- Season the pork belly generously with salt, pepper, cinnamon, cayenne, and cumin.
- Put the pork belly into a bowl and add the cloves, fennel seeds, soy sauce, and olive oil.
- Cover and refrigerate overnight.
- Fill and preheat the SousVide Supreme water oven to 155F/68C.
- Take the pork belly out of the marinade and pat dry with paper towels.
- Put the pork into a cooking pouch and vacuum seal on the Moist setting.
- Submerge the pork belly to cook for 4 hours. Time the rest of the components of your dish accordingly.
For the potato puree
- In a large pot on the stovetop, bring water and about a teaspoon salt to a boil.
- Add the potatoes and bring back to the boil. Once tender, strain them, and transfer to a blender or food processor.
- Season the potatoes generously with salt. Add the cream and the butter and puree.
- Discard the boiling water and transfer the puree back to the pot. Hold over low heat until ready to serve.
For the reduction
- In a 1-quart (1 liter) saucepot over medium high heat, add the blueberries and sugar.
- As the sugar starts to melt, muddle the blueberries.
- Add a splash of soy sauce, the vegetable stock, and the sesame chili oil and cook for 2 minutes.
- Pour the blueberry mixture into a blender and puree.
- Once pureed, pour through a fine strainer or sieve back into the same saucepot and reduce over medium heat.
- Once reduced by half, add 1 tablespoon (14 g) of the butter and mix until melted. Hold at low heat until ready to serve.
For the vegetables
- In a saute pan on high heat, add a dash of grape seed oil (or any high-smoke-point cooking oil).
- Add the mushrooms and shishito peppers and saute for 1 minute.
- Add a splash of vegetable stock and continue to cook.
- As the vegetable stock reduces away, add 1 tablespoon (14 g) of the butter add the (optional) dash of Togarashi, for a little kick.
Finish and serve
- 1. When the pork belly has cooked, remove from the pouch and reserve the pouch juices.
- On the stovetop, heat a fry pan over high heat until very hot.
- Add a dash of oil to the hot pan and sear the pork belly skin side down. After a minute of searing, add the poaching liquid from the pouch, a little at a time, and baste the pork belly.
- Once the skin on the pork belly is crispy, remove and plate.