Pork belly

cooked for 24 hours, with pineapple chutney
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Pork belly

Procedure
500 g piece of pork belly
2 tbsp fennel seeds
1 tbsp peppercorns
5 star anise
1 tsp salt
peanut oil for searing

Pineapple chutney

Procedure
1 pineapple
2 shallots
1 red peperoncino
150 ml herb infused vinegar
2 tbsp sugar
1 tsp pink pepper, ground
1 tsp pepper
½ tsp cumin, ground
some salt

Pork belly

Procedure
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 and serve with the chutney.

Cooking steps

Procedure
Vacuisine 65°C for 24 Hrs

Tips

To store chutney longer, put in a preserving jar and sterilize in the cooking space using the programme for sterilizing preserving jars.

  • Vacuum bag
  • Perforated stainless steel tray
Shopping list
Quantity Ingredient
1 tsp pepper
2 tbsp sugar
500 g piece of pork belly
1 tsp pink pepper
½ tsp cumin
some salt
1 tbsp peppercorns
1 tsp salt
1 pineapple
1 red peperoncino
2 shallots
5 star anise
peanut oil for searing
150 ml herb infused vinegar
2 tbsp fennel seeds

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