The sous vide pork belly is juicy, tender and complimented perfectly by the crispy popcorn and vegetables.
Prep time: 2 hours | Sous vide time: 24 hours | Cook time: 2 hours | Serves: 6
Sous vide belly pork
1kg pork belly
Dissolve the salt in the water and immerse the pork. Leave to brine for 6 hours.
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 (keep these for later) then 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.
The pork can now be cut into individual portions and pan fried until the skin is golden brown and crispy.
4 tbsp duck fat or sunflower oil
50ml Essential Cuisine chicken stock powder
2 medium hispi cabbages, outer leaves trimmed, then quartered lengthways
Heat the oven to 180ºC/160ºCfan/gas 4.
Heat the duck fat in a large flameproof roasting tin.
Sear the cabbage wedges in the tin until the cut sides are crisp and slightly. burnt, then turn them so they are cut-side up.
Put the chicken stock into the pan and roast for 15 minutes.
Crispy chicken popcorn
Heat the oil to 185ºC degrees.
Place 1 piece of air bag into the oil to check that it has reached temperature.
Place the air bag into the oil and let them puff out.
Remove from the pan onto some kitchen paper immediately.
Sprinkle over the chicken stock as a seasoning.
Red wine jus
Deglaze the pan that you used to colour the pork with the juices from the pork
Pour 1 litre of tepid water into a suitably sized pan (50% boiling water / 50% cold water).
Whisk the Essential premier red wine jus and Essential Cuisine No1 beef gravy into the water.
Bring to the boil, whisking continuously.
Simmer gently for 5 minutes.
Add the butter to give your sauce a shine.
Your gravy is now ready to serve.
To assemble, steam the broccoli and toss in salted butter, place the items on the plate with a quenelle of the Sosa apple and ginger extra jam, drizzle the red wine jus and serve immediately.