Score the rind in a criss-cross diagonal pattern about 5 mm deep. Toast the spices in a frying pan over a high heat. Put the pork belly with the other ingredients into a vacuum bag and vacuum seal it on the highest level. Steam on a perforated stainless steel tray at 64 °C for 24 hours using the Vacuisine mode.
Pineapple chutney
Procedure
Peel the pineapple, quarter lengthways and remove the core. Cut the flesh into about 5 mm cubes. Finely chop the shallots and peperoncino. Reduce all the ingredients in a small pan over a medium heat for 30 minutes until the liquid has the consistency of a syrup. Season with salt to taste.
Serving
Procedure
Pat the pork belly dry with kitchen paper. Heat some oil in a non-stick frying pan. Fry the pork belly, skin-side down, until crispy. Slice the pork belly up and serve with the chutney.
Cooking steps
Procedure
Vacuisine 65°C for 24 Hrs
Tips
To store chutney for longer, put in a preserving jar and sterilize in the cooking space using the programme for sterilizing preserving jars.
Vacuum bags
Perforated stainless steel tray
Shopping list
Quantity
Ingredient
1 tbsp
peppercorns
150 ml
herb infused vinegar
2 tbsp
fennel seeds
1 tsp
salt
1 tsp
pepper
1
red peperoncino
2
shallots
Peanut oil for searing
1 tsp
pink pepper
½ tsp
cumin powder
1
pineapple
2 tbsp
sugar
500 g
piece of pork belly
5
star anise
Some
salt
Customer reviews
There are no customer reviews yet. Be the first to submit a review.
