toodle.
Websites
Competitions Time
Competitions Whale
Directive Watch
FlyPigeonFly
Sheffield Gigs
Strike Calendar
Toodle
Other Projects
Amazingly Fresh Deals
Recipe Search
Maps
Historic Pubs
Places
Open Source Projects
Slow-Cooked Marinated Belly Pork
Slow-cooked marinated pork belly served on tender cabbage with a rich, seasoned pan sauce.
Main Course
High Protein
Pork Belly
Slow Cooking
Sous-Vide
Estimated Nutrition
Calories
1370.1
kcal / serving
5480.5 kcal total
Carbs
4.6
g
per serving
18.2 g total
Fat
135.7
g
per serving
542.8 g total
Protein
26.4
g
per serving
105.4 g total
Cook Time
300
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
piece
Soy Sauce
to taste
Dairy
20
g
Unsalted Butter
Meat
1000
g
Pork Belly
ribs removed
NutsSeeds
1
tsp
Sea Salt
1
stalk
Lemongrass
bruised, halved lengthways, finely chopped
2
pinch
White Pepper
freshly ground
2
pinch
Chinese Five-Spice Powder
4
clove
Garlic
crushed
OilsFats
2
tbsp
Rapeseed Oil
1
piece
Sesame Oil
to taste
Vegetables
3
cm
Ginger
peeled, chopped
2
piece
Red Chilli
seeds and pith removed, finely chopped
350
g
Spring Pointed Cabbage
cut into 0.5cm slices
Method
1
Mix salt, lemongrass, spices, garlic, ginger, and chillies, then rub into the pork flesh.
2
Cover and marinate in the fridge for 2 to 12 hours.
3
Vacuum-pack the pork and cook in an 85°C water bath for 5 hours.
4
Strain and save the cooking liquor, then let the pork cool.
5
Flatten the pork between trays with weights and chill for 1 to 2 hours.
6
Preheat the oven to 180°C.
7
Fry the pork skin-side down in rapeseed oil for 15 minutes, then roast for 10 minutes.
8
Boil the strained liquor with 200ml of water and season with soy and sesame oil.
9
Cook cabbage with butter and 3 tablespoons of water in a lidded pan for 7 minutes.
10
Serve the pork on the cabbage and pour the hot juices over.