This is a sous-vide also know as a water bath recipe. I use a Clifton water bath at home, you need also a chamber vacuum pack machine to achieve the best result.
Ingredients & Method
Sous-vide pork belly
- 1kg belly of pork
- 2 tablespoons clear runny honey
- 40ml soy sauce
- 40ml Port wine or red wine
- 2 whole cinnamon sticks
- 2 bay leaves
- 1 clove of garlic crushed
For the Soy Bean and Udon Noodle Stir Fry
- 100g shitake mushrooms sliced
- 1tbs sunflower oil
- 2tbs sesame oil
- 50g kale, shredded
- 150g Soy beans, I used the frozen ones, defrosted
- 450g Fresh Udon Noodles
- Sea salt and freshly cracked black pepper
Heat the water bath to 83°C. Prepare the pork belly, cut it into 6 x 7cm x 7cm pieces.
Stir the rest of the ingredients together to make the marinade. Place the belly of pork into vacuum bag and add the marinade, I seal on hard vacuum. Cook in the preheated water bath for 8 hours.
To serve, preheat the grill, place the drained pork belly on a oven tray under the grill for 7 -8 minutes, until the skin is crispy simultaneously heat a wok with the sunflower and sesame oils and stir-fry the mushrooms with seasoning until they turn golden brown add the noodles and kale, cook for one minute then add the soy beans and the liquid from the pork, wok for further one minute.
Divide the stir fry between 6 warm bowls and place the pork belly slices on top and glaze with the sauce.