We’ve got a treat for you! You remember that Sous Vide Bone Marrow that our friend bonerep made? AKA “God’s Butter”? Well he’s back with another awesome dish. Here’s what he has to say, short and sweet, followed by the full recipe:
Hello again its bonerep here to tell you about a dish I made which I think you will enjoy.
Cook time: 18 Hours Sous Vide
Ingredients for Pork Belly:
2.5 lbs Skinned Pork Belly
Pork Belly Brine (below)
½ lb Hot Italian Sausage (Uncooked)
½ lb Mild Italian sausage (Uncooked)
Ingredients for Brine:
1 ¾ Cups Sugar
2 ½ Cups Kosher Salt
12 Juniper Berries
3 Bay Leaves
4 ¼ Quarts Water
Combine all ingredients for the brine and bring to a boil. Let cool and add pork belly and refrigerate for 72 hours. Use a plate or bowl to keep the belly completely submerged.
After 72 hours rinse the belly in cold water and pat dry. Place in the refrigerator flat and uncovered for 24 hours.
Set up Nomiku water bath and change temperature to 70°C (158°F).
Take the belly out and place it flat on a cutting board. Using scoops from the sausage and alternately lay it flat on the belly.
Once the belly is covered roll it up from one end to the other and tie it together with the twine–like a roll .
Seal the pork belly and sausage tightly. A vacuum sealer is recommended.
Place in Nomiku water bath for 18 hours.
After 18 hours remove from the water bath and immediately chill in ice water. Once chilled, place the pork belly in the refrigerator for 24 hours.
When ready to serve, remove the pork belly from the bag. You will notice a gelatin and chilled fat. Save this for the sauce.
Place the fat in a pot and gently heat.
Next remove the twine and slice the pork belly in ¾ to 1 inch slices
Place in a hot skillet to warm through and create a crust on each side, about 2 minutes per side.
Place your favorite sauerkraut on the bottom on a large bowl and place the seared pork belly on top.
Granish with reheated sauce on top of the belly
Grab a fork (trust me you won’t need a knife) and enjoy!!!