Belly Pork

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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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