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Receta Cured Pork Belly Salad En "Sous Vide" With Apples And Walnut Oil
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Ingredientes
- 3 lb slabs belly of pork, skin removed, about 1" thick
- 3 Tbsp. minced thyme
- 1 piece peeled ginger
- 1 clv garlic
- 1 Tbsp. whole cloves
- 6 c. apple, cider
- 6 c. water
- 3/4 c. coarse salt
- 1 c. brown sugar
- 1 Tbsp. coriander seeds
- 1/2 Tbsp. black peppercorns
- 4 piece star anise
- 3 x heatproof Ziplock bag
- 1 c. rendered bacon, duck, fat
- 1/4 c. verjus
- 1/2 c. brown veal stock
- 1 Tbsp. maple syrup
- 1 Tbsp. minced thyme
- 2 x Granny Smith apple
Direcciones
- Preheat the oven to 400 degrees Fahrenheit.
- Make some small holes in the pork belly slabs and insert the whole cloves.
- In a large stainless steel pot, combine the remaining ingredients and bring them to a boil. Once is have boiled, remove the pan from the heat and cold the brine down to 65 degrees Fahrenheit. Transfer the brine to a large plastic container and submerge the pork belly in brine and cure it for 48 hrs in the fridge.
- Remove the pork from the brine and throw away the brine. Cut the pork belly into 6 to 8 oz squares and place 2 or possibly 3 squares in each Ziplock bag. Add in about 1/2 c. of rendered bacon fat to each, expel excess of air from bags and zip lock the bags.
- Bring a large pot of water to a simmer and poach the pork belly pcs en " Sous-vide" for 1 1/2 hrs at a simmer over a medium-low heat. After this time, remove the pork pcs from the zip lock bags, throw away the fat, and pick the cloves out from the meat.
- Cut each pork belly square in half. In a stainless steel frying pan bring 2 Tbsp. of peanut oil to a sizzle over a medium-high heat and place the pork belly pcs in it to caramelize. Cook till the meat is crisp on all sides, add in 1/4 c. of verjus to the pan to deglaze it, then reduce this by half. Add in 1/2 c. of brown veal stock to the pan and transfer the pan to the oven to cook the belly for 20 to 25 min.
- Remove the pan from the oven and set the pork belly pcs aside. Reduce the liquid over a high heat till reduced by 2/3. Add in 2 Tbsp. of minced black truffles, season and add in 1 Tbsp. of maple syrup and 1 Tbsp. of minced thyme.
- Serve the pork belly pcs on a bed of frissee lettuce tossed in walnut oil, garnish with sliced granny smith apple, and spoon the jus around the plate. Garnish with a few drops of walnut oil and fleur de sel.
- Preparation time is 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 545g | |
| Recipe makes 6 servings | |
| Calories 430 | |
| Calories from Fat 167 | 39% |
| Total Fat 18.62g | 23% |
| Saturated Fat 6.11g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 14566mg | 607% |
| Potassium 377mg | 11% |
| Total Carbs 64.38g | 17% |
| Dietary Fiber 5.6g | 19% |
| Sugars 54.99g | 37% |
| Protein 5.71g | 9% |
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