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26
Pork Belly
At the end of cooking, this pork belly doesn’t
need to be seared off. By cooking at a high
temperature for an extended period time, the
fat will break down making it very tender with
an appealing mouth feel.
Serves: 4
3 tablespoons fennel seeds
1 tablespoon coriander seeds
2 teaspoons white pepper corns
1 tablespoon sea salt
1kg pork belly, 2.5cm thick skin scored
1. Fill unit with water. Preheat water to 82°C.
2. Place fennel, coriander, pepper corns and
salt in a mortar and pestle. Crush until a
fine powder.
3. Rub pork thoroughly with spice mix.
4. Place pork in cooking pouch. Vacuum seal.
5. Place pouch in unit once correct
temperature has been reached. Ensure the
entire pouch is submerged in water.
6. Cook for 9 hours. (If not consuming
immediately submerge the pouch in an
ice bath until thoroughly chilled, then
refrigerate).
7. Remove pork from pouch and discard the
liquid. Serve.
Chinese Five Spice Duck Breast
Serves: 4
4 duck breasts
2 star anise, crushed
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons Chinese five-spice powder
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1. Fill unit with water. Preheat water to 64°C.
2. Place all ingredients in a large bowl. Rub
duck thoroughly with spice mix.
3. Arrange duck in a single layer in the
cooking pouch. More than one pouch may
be required. Vacuum seal.
4. Place pouch in unit once correct
temperature has been reached. Ensure the
entire pouch is submerged in water.
5. Cook for 2 hours. (If not consuming
immediately submerge the pouch in an
ice bath until thoroughly chilled, then
refrigerate).
6. Remove duck from pouch and discard the
liquid.
7. Heat a large frypan over medium heat.
Place duck skin side down for 2-3 minutes
or until skin is golden and crisp. Allow to
rest for 5 minutes. Serve.
Sous Vide Recipes continued
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