Recipes > Pork

Smoky Maple Pork Belly

10 monthes ago   |   By

Get your hands on a 1.5 kg slab of pork belly and you can make your own bacon for the ultimate full English, or add it to stews, sandwiches, and salads. You can also serve the pork belly whole as a roast, finishing it by searing it on the stove for perfect crispy crackling. When preparing the meat sous vide, you can easily achieve quick-curing in the bag and fuss-free cooking for 7 to 48 hours for tantalising textural differences with, in this case, a Canadian-style smoky maple finish.
A great-value cut of meat, in the UK you can expect to pay about £6 per kg, and plenty of supermarkets...
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Slab Bacon

10 monthes ago   |   By

It may be convenient to buy packs of presliced bacon rashers to throw in a frying pan for breakfast, but there is nothing like preparing your own. A type of salt-cured pork, slab bacon is taken from the belly or less fatty back of the pig, and can be cooked sous vide with Joule for 12 to 48 hours, yielding an unparalleled moreish, moist, and tender result. All you have to do is slice and sear it on one side to crisp it up before serving.
The great thing about starting with slab bacon when you're cooking is that you can decide the thickness of the pieces you like for the meal you are...
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