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How to Cook Pork Belly Sous Vide - Great British Chefs Recipe

Name: How to Cook Pork Belly Sous Vide - Great British Chefs
Ingredients: 1kg pork belly; 2l water; 100g of salt

greatbritishchefs.com

Ingredients

1kg pork belly

2l water

100g of salt

Method

Line a tart tin

Heat the water bath to 64°C

Remove the pork from the brine, seal it in a large vacuum bag on full pressure and place it in the water bath for 24 hours

Remove the pork from the bag and drain away any juices. Pat dry with kitchen paper

Place the pork belly between two trays and place a weight on top. Transfer to the fridge and leave for at least 6 hours but ideally overnight. This process sets the meat and makes it easier to portion and pan-fry

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