48 Hour Berkshire Pork Belly (gf) Recipe
celery root puree, asian pear, mustard greens, tokyo turnip, black sesame vinaigrette
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Score the skin of the pork belly in a crisscross pattern. Rub with salt and pepper. Place in a vacuum-sealed bag with soy sauce, honey, and rice vinegar. Seal and refrigerate for 48 hours.
- 2
Cook the Pork Belly
Preheat sous vide water bath to 165°F (74°C). Place the vacuum-sealed pork belly in the water bath and cook for 12 hours. After cooking, remove from the bag and pat dry.
- 3
Sear the Pork Belly
Heat olive oil in a skillet over medium-high heat. Sear the pork belly on all sides until crispy and golden brown. Remove from heat and let rest.
- 4
Make Celery Root Puree
Peel and chop celery root. Boil in salted water until tender. Drain and blend with a bit of olive oil, salt, and pepper until smooth.
- 5
- 6
Prepare the Mustard Greens
Wash mustard greens and sauté in the same skillet until wilted, about 3-4 minutes. Season with salt and pepper.
- 7
Make Black Sesame Vinaigrette
In a bowl, combine black sesame seeds, olive oil, and a pinch of salt. Mix until well combined.
- 8
Plating
On a plate, spread the celery root puree, top with sliced pork belly, arrange sautéed mustard greens and Tokyo turnips, and drizzle with black sesame vinaigrette. Garnish with slices of Asian pear.
