Barbecue sous vide pork belly
Item 1 of 1
- medium
- 8
- 20 minutes
Luke Holder demonstrates the versatility of sous vide in this barbecued pork belly recipe – by cooking this treasured cut in a water bath at a low heat for 24 hours, any tough fibres are broken down to achieve meltingly tender results. To ensure the salt rub permeates the fat, you will need to deeply score the skin of the pork belly before cooking – or you can get your butcher to do this for you.
First published in 2015
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Ingredients
Metric
Imperial
Pork belly
- 1kg pork belly
- rock salt
- lemon zest
- thyme
- vegetable oil
Salsa
- 10 grelot onions
- 15g of parsley
- 2g of chilli flakes
- 7g of Chardonnay vinegar
- 20g of lemon oil
- 2g of chives
- 3g of coriander
SAVE RECIPE
Equipment
- Large vacuum bags
- Bar sealer
- Water bath
- Barbecue
Method
1
Preheat a water bath to 64˚C
2
Mix the salt, lemon zest and thyme together and rub onto the belly, ensuring that the salt is well pressed into the skin
3
Place the pork belly in a vacuum bag, add a dash of vegetable oil and seal with a bar sealer to remove the air. Place the belly in the preheated water bath and cook for 24 hours
- vegetable oil
4
Remove from the water bath and leave to rest and cool. Once cooled, remove from the bag and cut into 100g portions
5
To prepare the salsa, finely slice the onions and add to a bowl with the remaining ingredients. Season to taste
- 10 grelot onions
- 15g of parsley
- 2g of chilli flakes
- 7g of Chardonnay vinegar
- 20g of lemon oil
- 2g of chives
- 3g of coriander
6
Preheat a griddle pan or barbecue until very hot
7
Sear each piece of pork belly to caramelise and colour. Cook for slightly longer on the skin-side to ensure it becomes crispy
8
Once coloured, remove from the griddle and serve immediately with the salsa
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