Latin-Style Sous Vide Pork Belly
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Credit: Jeff Conklin, assistant chair/associate professor, Hospitality and Culinary Management programs at Daytona State College, Daytona Beach, Fla.
Sizzle, Winter 2012
1 (10-12 lb.) pork belly
1 T. ground black pepper
1 T. ground cumin
1 T. ground coriander
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
2 T. kosher salt
1. Prepare and cure pork belly: On glazing rack on sheet pan, place pork belly fat side down. Diagonally slash pork belly in both directions. Combine spices; rub vigorously into cuts. Loosely cover; refrigerate overnight to cure.
2. Roll entire pork belly lengthwise to form tight roulade. Season outside liberally with kosher salt.
3. Tie with butcher’s twine evenly to secure roulade. Cut into workable sections; vacuum package on medium setting.
4. Place vacuum-packaged pieces in water bath at 150°F; cook for 12 hours.
5. For service: Remove pork belly from bag; pat dry with paper towels. Heat vegetable oil in large saute pan until 360°F. Place pork in hot oil; brown one side at a time, rotating when crisp and golden-brown.
6. Rest pork belly for 15 minutes. Slice; plate with red and green chimichurri and baby arugula.
Notes: If pork belly is very fatty (varies), the individual slices can be panfried and served crispy and hot. Cooking and holding vacuum packaged food can be potentially hazardous. Be sure to develop a hazard analysis and critical control points (HACCP) plan for any sous vide items on your menu according to local and state guidelines.
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