Pork belly

cooked with pineapple chutney for 24 hours
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Pork belly

流程
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

流程
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 powder
Some salt

Pork belly

流程
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

流程
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

流程
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

流程
在 真空蒸煮 期间为 65 24 小时°C

小费

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
购物单
数量 食材
1 pineapple
2 tbsp sugar
1 tsp pink pepper
1 tbsp peppercorns
Peanut oil for searing
Some salt
2 tbsp fennel seeds
500 g piece of pork belly
1 tsp pepper
½ tsp cumin powder
1 tsp salt
1 red peperoncino
150 ml herb infused vinegar
2 shallots
5 star anise

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