Saturday, January 7, 2012

Peach and Coffee Glazed 24-hours Sous Vide Pork Belly

With layers of fats and meat, the pork belly has a lovely texture and is delicious especially when cooked slowly. The boneless meat has always been my favourite cut. I usually love to roast it or braise in sake and mirin.

I have adopted this recipe from "Eat Foo" but made some changes for the recent year-end party.


1 kg Pork Belly (Cut into 2 pieces of about 20x10 cm)
1 Can Peach
Salad Greens

Brine (For 1 kg of Belly)
1.5 litres water
75g salt
75g dark brown sugar
2 Chili Padi (Sliced)
4 bay leaves
Dried thyme leaves

Peach-Coffee Glaze
Peach Syrup (I used the syrup from Canned Peach)
2 cups strongly brewed black coffee (I used 2 capsules of Nespresso)
200g peach juice
10g sherry vinegar (Or Balsamic)
5g soy sauce
1g Worcestershire sauce
.5g Tabasco


Heat all ingredients for the brine together until salt and sugar have dissolved completely, then let cool to refrigerator temperature. Submerse pork belly in brine for 24 hours in the fridge.

Remove Belly from brine and dry them with kitchen towel. Vacuum packed the belly and cook in Sous Vide water bath for 24 hours at 71.1C.

After cooking sous vide, while it's cooling in the fridge, weight it down with something heavy and flat, such as a sheet pan with heavy stuff on it. This compresses and flattens the belly, and makes it looker better and crisp up evenly.

On the day of dinner, combine all ingredients for the glaze and reduce slowly over medium heat until it thickens to a glaze. Keep aside.

If you like, scrap the fats and frozen collagen from the belly and sous vide bag into a sauce pan. Bring the mixture to boil. Pour the hot liquid into a container/mould and let it cool and place in fridge. This will solidify into a collagen jelly that you can serve with the belly.

At service, score the fat side of the belly and crisp it up in a saute pan while weighted down, again, with something flat and heavy. This weighting also keeps the belly from curling up and helps the fat to render. 

Once the belly is crisp, pour the fat out of the pan and add the glaze. Roll the belly around in the glaze to coat. 

Transfer the belly to a cutting board and trim it on at least one side to expose the nice pink meat for presentation.

Serve with salad green, peach and the collagen jelly.

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