Belly Pork

For the Belly Pork

• 1 kg belly pork
• 150 g fine salt

Cover the flesh side of the pork in the salt. Clingfilm and leave for 24 hours. Rinse under running water for 10 minutes. Pat dry and place in a sous vide bag. Compress on full and then place in a water bath for 24 hours at 82°C. Take out the bath, place on a tray and cover with another tray. Place a 4kg weight on top and press for 12 hours in the fridge. When serving cut the belly pork into sm