Sous Vide Pork Belly with Cherry Compote
RECIPE Ingredients
1 Berkshire Pork Belly, ribs & skin removed
FOR THE CURE
- 2 ½ liters water
- 70 grams salt
- 75 grams sugar
- 1 jalapeño, sliced
- 25 grams fish sauce
- 2 garlic cloves, 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 ground cloves
- 55 grams pink curing salt (tinted curing mixture)
- ¼ bunch parsley
- ¼ bunch cilantro
FOR THE DRIED CHERRY COMPOTE
- 1 star anise
- 1 cinnamon stick
- 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
Recipe notes
This sous vide pork belly recipe is a great entry-level sous vide dish and the mouthwatering results are definitely worth the wait.
RECIPE Preparation
- 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 66 degrees C 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.
