Sous vide pork belly with a blueberry reduction
blueberries, pork belly
The melt-in-your-mouth sous vide pork belly paired with a tangy blueberry reduction is a combination that both excites and satisfies. Created as a course in a tasting menu, this dish also works great as an appetiser.
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in 25mm thick strips
dark soy sauce
extra virgin olive oil
grated zest of a lime
grated lime zest
Combine the marinade ingredients.
Add pork belly and marinade to ziplock bag and refrigerate overnight.
Transfer the pork belly, with only a coating of the marinade, to a sous vide vacuum bag and seal (or use a ziplock bag and the water displacement method).
Sous vide at 76 degC for 12 hours.
Remove the bag from the sous vide bath and plunge into ice water to cool.
Store in the refrigerator until ready to cook (will keep in the sealed bag for a few days).
Preheat a broiler to high.
Remove the pork belly from the bag and remove any marinade or solid chunks of fat.
Broil the pork belly until starting to char (3 - 4 minutes). Turn over and do the other side.
Allow to rest for 5 minutes.
Slice the pork belly into 1.5cm thick slices.
To a sauté pan add the blueberries, lime zest, water, balsamic, and honey. Stir together.
Bring to a boil then reduce to a simmer. Simmer until the blueberries start to break up and the liquid reduces and thickens.
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