Soak the prepared pork belly in brine overnight. Once brined, remove the pork and portion into
Cut the endives in half lengthways and sprinkle with salt. Rinse after an hour – this step will remove any bitterness in the leaves. Place the endives, juices and thyme into a vacuum bag. Vacuum seal and
When ready to serve, place onto medium coals and reheat gently. If no sous vide is available, cook at a low temperature in a pan with a touch of butter and fresh thyme until golden and soft, finishing with a squeeze of lemon.
To assemble, place a
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