Sous Vide Pork Belly with Cherry Compote
Equipment
- Sanitized Container
- Doubled Square of Cheesecloth
- Kitchen String
- Medium Saucepan
- Sous Vide Immersion Circulator
- Cooking Container
Ingredients
- 1 Berkshire pork belly, ribs and skin
For the Cure
- 2 1/2 liters water
- 70 grams salt
- 75 grams sugar
- 1 jalapeno sliced
- 25 grams fish sauce
- 2 cloves garlic smashed
- 3 grams ginger peeled and smashed
- 3 grams scallions sliced
- 25 grams onion julienned
- 12 grams celery root cut in small dice
- 1 gram cloves ground
- 55 grams pink curing salt (tinted curing mixture)
- 1/4 bunch parsley
- 1/4 bunch cilantro
For the Dried Cherry Compote
- 1 star anise
- 1 stick cinnamon
- 1 clove
- 1 gram coriander seed
- 2 grams yellow mustard seed
- 1 sprig rosemary
- 1 Japones dried chili
- 1 nub ginger peeled and crushed
- 18 grams Turbinado sugar
- 16 grams Kirsch
- 25 grams apple cider
- 125 grams dried cherries
- 55 grams Ruby Port
- 50 grams water
Instructions
- Combine all cure ingredients (except pork belly) in a sanitized container and stir until salt and sugar are dissolved. Brine pork belly for 4-5 days in the refrigerator. Discard brine. Cook the pork belly sous vide in an immersion circulator at 150.8°F for 24-36 hours, until tender. Chill in the refrigerator until ready to use.
- For the dried cherry compote: Place the first 8 ingredients into a doubled square of cheesecloth and using kitchen string, tie into a sachet. In a medium saucepan, over medium-high heat, combine sugar and cider. Cook slowly until an amber caramel forms. Deglaze with the port and 1 gram of Kirsch. Add cherries and sachet. Cook for 5 to 7 minutes. Add remaining Kirsch and water. Bring back up to a boil then remove from heat and steep in a warm place.
Notes
This sous vide pork belly recipe is a great entry-level sous vide dish and the mouthwatering results are definitely worth the wait.
