Name: Sous vide pork belly with Sichuan pepper and crab apple ketchup
Total time: 1 h
Ingredients: 1/2 pork belly, Matt uses Blackwater pork from Hampshire; sea salt; 1 dash of vegetable oil; 1 jar of crab apple jelly; 50g of Sichuan peppercorns; cider vinegar to taste; 2 shallots; 1 tbsp of flour, to dust; vegetable oil, for deep-frying; 1 apple; 1 dash of lemon juice; rocket cress

Sous vide pork belly with Sichuan pepper and crab apple ketchup

by Matt Whitfield

Ingredients

Fresh Meat

1/2 pork belly, Matt uses Blackwater pork from Hampshire

Store Cupboard

sea salt
1 tbsp of flour, to dust

Oils & Vinegars

1 dash of vegetable oil
cider vinegar to taste
vegetable oil, for deep-frying

1 jar of crab apple jelly

Spices & Dried Herbs

50g of Sichuan peppercorns

Fruit & Vegetables

2 shallots
1 apple
1 dash of lemon juice

Salad & Fresh Herbs

rocket cress