Slow-Cooked Pork Belly

Preparation info

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By Peter Gilmore

Published 2014

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  • 400 g (14 oz) cultured cream
  • 10 g (⅜ oz) fine sea salt
  • 10 cm (4 inch) square of pork belly


Churn the cultured cream into butter. Squeeze out any excess buttermilk, with your hands, under cold running water. This should yield 200 g (7 oz) of butter. Add salt to the butter and mix well.

Put the pork belly and butter into a cryovac bag and seal with light pressure. Steam in a water circulator at 90°C (195°F) for 10 hours.

Allow the belly to cool slightly and, while still in the bag, press it between two lightly weighted trays in the refrigerator, for a minimum of 4 hours.