Ingredients
- 1 kg of pork belly in one piece
- 50 g of sriracha
- 20 g of palm honey
- 10 g of ground ginger
- 5 g of black pepper
- 15 g of olive oil
- 2 carrots
- Fresh cilantro
Preparation
Prepare the marinade by mixing sriracha, palm honey, ground ginger, black pepper, and olive oil.
Season the pork belly with salt and pepper and vacuum-seal it along with the marinade.
Let the mixture rest in the refrigerator for 8 hours.
Cook the pork belly in a SmartVide sous-vide cooker at 60 degrees for 10 hours.
Cool the pork belly and set aside.
Once very cold, slice the pork belly and sear it with a blowtorch.
Cut the carrots into very thin sticks and place them on the pork belly along with fresh cilantro and a bit of the marinade.
In this recipe, the sous-vide technique ensures the pork belly remains very juicy and enhances the flavours. It also allows for a reduction in marinating time.
Chef’s Notes
