Scallop/Belly Pork/Piccalilli: Belly Pork

Preparation info
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By Sat Bains

Published 2012

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For the Belly Pork


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 72°C. Take out the bath, place on a tray and cover with another tray. Place a weight on top, around 4kg, and press for 12 hours. When it comes to re-cooking, cut off the des