Sous Vide Pork Belly with Cherry Compote

Prep Time5 mins
Cook Time1 d 12 hrs 7 mins
Brine pork belly5 d
Total Time6 d 12 hrs 12 mins
Course: Main Course
Keyword: brine, cherry, pork belly, sous vide
Servings: 4
Author: Tony Maws

Equipment

  • Sanitized Container
  • Doubled Square of Cheesecloth
  • Kitchen String
  • Medium Saucepan
  • Sous Vide Immersion Circulator
  • Cooking Container

Ingredients

  • 1 Berkshire pork belly, ribs and skin

For the Cure

  • 2 1/2 liters water
  • 70 grams salt
  • 75 grams sugar
  • 1 jalapeno sliced
  • 25 grams fish sauce
  • 2 cloves garlic smashed
  • 3 grams ginger peeled and smashed
  • 3 grams scallions sliced
  • 25 grams onion julienned
  • 12 grams celery root cut in small dice
  • 1 gram cloves ground
  • 55 grams pink curing salt (tinted curing mixture)
  • 1/4 bunch parsley
  • 1/4 bunch cilantro

For the Dried Cherry Compote

  • 1 star anise
  • 1 stick cinnamon
  • 1 clove
  • 1 gram coriander seed
  • 2 grams yellow mustard seed
  • 1 sprig rosemary
  • 1 Japones dried chili
  • 1 nub ginger peeled and crushed
  • 18 grams Turbinado sugar
  • 16 grams Kirsch
  • 25 grams apple cider
  • 125 grams dried cherries
  • 55 grams Ruby Port
  • 50 grams water

Instructions

  • Combine all cure ingredients (except pork belly) in a sanitized container and stir until salt and sugar are dissolved. Brine pork belly for 4-5 days in the refrigerator. Discard brine. Cook the pork belly sous vide in an immersion circulator at 150.8°F for 24-36 hours, until tender. Chill in the refrigerator until ready to use.
  • For the dried cherry compote: Place the first 8 ingredients into a doubled square of cheesecloth and using kitchen string, tie into a sachet. In a medium saucepan, over medium-high heat, combine sugar and cider. Cook slowly until an amber caramel forms. Deglaze with the port and 1 gram of Kirsch. Add cherries and sachet. Cook for 5 to 7 minutes. Add remaining Kirsch and water. Bring back up to a boil then remove from heat and steep in a warm place.

Notes

This sous vide pork belly recipe is a great entry-level sous vide dish and the mouthwatering results are definitely worth the wait.