Barbecue sous vide pork belly

  • Main
  • medium
  • 8
  • 20 minutes, plus 24 hours to cook the pork belly

PT20M

PT24H

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Ingredients

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Imperial

Pork belly

Salsa

1
Preheat a water bath to 64˚C
2
Mix the salt, lemon zest and thyme together and rub onto the belly, ensuring that the salt is well pressed into the skin
3
Place the pork belly in a vacuum bag, add a dash of vegetable oil and seal with a bar sealer to remove the air. Place the belly in the preheated water bath and cook for 24 hours
  • vegetable oil
4
Remove from the water bath and leave to rest and cool. Once cooled, remove from the bag and cut into 100g portions
5
To prepare the salsa, finely slice the onions and add to a bowl with the remaining ingredients. Season to taste
6
Preheat a griddle pan or barbecue until very hot
7
Sear each piece of pork belly to caramelise and colour. Cook for slightly longer on the skin-side to ensure it becomes crispy
8
Once coloured, remove from the griddle and serve immediately with the salsa
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