Churn the cultured cream into butter. Squeeze out any excess buttermilk, with your hands, under cold running water. This should yield
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.
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