Pork Belly

What you need:

  • 1kg pork belly

  • 2 litres water

  • 100g salt


  1. Add the salt to the water and stir until dissolved. Place the pork in the water, ensuring that it is completely submerged. Set aside to brine for 6 hours.

  2. Preheat the water bath to a temperature of 64⁰C.

  3. Remove the pork from the brine, place inside a vacuum bag and seal.

  4. Place the bag in the water bath and leave to cook for 24 hours.

  5. Take the pork out of the bag and pat with kitchen paper to dry, draining off any juices as you do so.

  6. Transfer the pork to a tray, then place another tray and a heavy weight on top. Rest in the fridge for a minimum of 6 hours. If possible, leave overnight.

  7. Remove the pork from between the two trays and slice into individual portions.

  8. Heat a little oil in a frying pan, then add the pork and fry, turning as necessary, until crisp and golden on both sides.


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