Thanks go to James who has kindly reminded me of this sous vide belly of pork dish that I’m always going on about. He called last week in search for the recipe as he was about to cook for a very important guest. Whilst James served this beautifully cooked belly of pork for a high profile dinner.I am home making this for our supper. That’s exactly what I love about this modern approach to cooking. Sous vide cooking is a revelation and I’m incredibly privileged to have all the equipment to hand. It’s not completely out of reach at all, the friendly people from Clifton have teamed up with the British Larder to compile a sous vide package so that you can do this at home.
James and I started talking about cooking the pork belly under pressure and he told me that he cooked it a few weeks ago