Tag Archives: sous vide pork belly

Pork Belly over Sweet Potato Pure

…with mushrooms and blueberry soy reductionCourtesy of Chef Derrick Peltz (MasterChef competitor 2015)Serves 2 (4 as an appetizer) INGREDIENTS1 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 … Read More

Pan-seared Pork Belly

…with Potato Velloute and Glazed Cipollini Onions Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita – A Tuscan Cookery School) Serves 4 INGREDIENTS 1 pound (450 g) pork belly with rind salt and freshly ground black pepper to taste 1 tablespoon (15 ml) extra virgin olive oil 1 teaspoon (5 ml) fresh rosemary leaves 1 teaspoon (5 ml) fresh sage, roughly chopped DIRECTIONS Fill and preheat the SousVide Supreme water oven to 147F/64C. In a bowl, mix together all seasoning ingredients and rub onto the pork belly until evenly distributed. Put the pork belly into a cooking pouch and vacuum … Read More

Sous Vide Slow Cooked Marinated Pork Belly

Courtesy of Chef Raymond Blanc Serves  4-6 Planning ahead: The belly can be cooked 1 day in advance and caramelized to order. INGREDIENTS 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 … Read More

An Interview with New York Chef James Briscione

We recently had the chance to talk to Chef James Briscione (Institute of Culinary Education in New York) about his experience with sous vide cooking (and our humble machine in particular.) He’ll be teaching classes featuring sous vide cooking at the Institute in New York City this summer for aspiring chefs and even one recreational cooking classes for us foodies. In it, Chef Briscione will take students through the ins and outs of this precise cooking method and help them understand how to get flavors and textures out of food they maybe never have thought possible. Foods prepared will include: … Read More

Pork Belly with Watermelon and Serrano Vinaigrette

Courtesy of Chef James Briscione, instructor at Institute of Culinary Education, New York Serves 4 INGREDIENTS For the brine 6 ounces (180 ml) soy sauce 1/2 cup (92 g) packed brown sugar 1/4 cup (60 g) kosher salt 1/2 head garlic, cut in half 2 scallions, roughly chopped 1 knob (about 2 inches/ 5 cm) ginger, sliced 8 cups (1.9 liters) ice water 1-1/2 pounds (0.7 kg) pork belly Fresh arugula or watercress for serving For the Serrano-Mint Vinaigrette 1 ounce (30 ml) lime juice 1/2 Serrano chile, trimmed, seeded (if desired), and minced 2 teaspoons (10 ml) fresh mint leaves, chiffonade … Read More

Udon with 36-hour Pork Belly

Courtesy of Stephane Lemagnen (zencancook.com) Serves 6 INGREDIENTS For the sous vide pork belly 2 pounds (0.9 kg) pork belly, skin on 1/4 cup (60 ml) kosher salt 1 teaspoon (5 ml) coriander seeds, coarsely ground 1 teaspoon (5 ml) star anise, coarsely ground 1 teaspoon (5 ml) cardamom, coarsely ground 1 teaspoon (5 ml) black pepper, coarsely ground 1/2 stick cinnamon, coarsely ground 1/4 cup (60 ml) sake 1/4 cup (60 ml) mirin 1/4 cup (60 ml) soy sauce For the dashi (udon broth) 2 quarts (1.8 liters) water 5 squares (6-inches/15 cm) dried kombu 1 cup (240 ml) tightly … Read More

Pork Belly Sliders with Pickled Cabbage

Courtesy of Chef Stephane Lemagnen of Zen Can Cook Serves 6 INGREDIENTS For the pickled cabbage 1 small savoy cabbage 1/4 cup (60 ml) maple syrup or honey 3/4 cup (180 ml) white vinegar 1/4 cup (60 ml) olive oil 1 teaspoon (5 ml) coriander seeds, toasted 1/2 teaspoon (2.5 ml) mustard seeds, toasted For the brioche buns 1 envelope dry active yeast (about 2 1/2 teaspoons/12.5 ml) 1/2 cup (120 ml) whole milk, warm 2 -1/4 cups (250 g) all-purpose flour (plus some for kneading) 6 tablespoons (85 g) unsalted butter 3 tablespoons (45 ml) sugar 1/2 teaspoon (2.5 … Read More

Sous Vide Pork Belly Sliders

Courtesy of Master Chef star, Sharone Hakman (SharonHakman.com) Serves 12 INGREDIENTS For the pork belly 2-1/2 pounds (1 kg) pork belly 1/4 cup (57 g) brown sugar, lightly packed 1 tablespoon (15 ml) good bourbon 1 teaspoon (5 ml) crushed red chile pepper Salt and pepper to taste 1 recipe Slider Slaw (follows) 12 slider buns For the Slider Slaw 1 tablespoon (15 ml) cider vinegar 3 tablespoons (45 ml) prepared mayonnaise 2 teaspoons (10 ml) sugar 1 lemon, juice only salt and pepper to taste 2 cups shredded cabbage or cabbage slaw mix black sesame seeds for garnish INSTRUCTIONS … Read More

Pork Belly Sous Vide

Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 6 INGREDIENTS 2 pounds (0.9 kg) fresh pork belly, cut into four even pieces 2 tablespoons (30 ml) ground fennel 2 tablespoons (30 ml) ground coriander 2 tablespoons (30 ml) ground cumin 1 tablespoon (15 ml) ground cinnamon 3 tablespoons (45 ml) kosher salt 1 tablespoon (15 ml) brown sugar 1 teaspoon (5 ml) red chile pepper flakes 4 stems fresh rosemary, stemmed and leaves minced   INSTRUCTIONS Fill and preheat the SousVide Supreme to 167F/75C. In a bowl, combine all dry ingredients and rosemary to make a rub. Season the pork belly evenly … Read More