Sous Vide Belly Pork & Black Pudding
Using the amazing Clifton at home water bath we were able to achieve a restaurant quality slow cooked belly pork...This might seem tricky but it's actually quite easy
900 - 900minutes
12 - 15minutes
- 1. Preheat the Clifton at home water bath to 65C. Prep and trim the belly pork and set aside. Finely chop the thyme and rosemary and mix with the oil and a little salt, rub this onto the meat side of the pork and wrap tightly in clingfilm and place into a zip lock bag, try and get as much air out as possible then place into the Clifton at home water bath for 16 hours.
- 2. Remove the pork from the water bath and place in the fridge for 2-3 hours, if possible place a considerable amount of weight on top as this will help flatten the pork down and give a better finish. Once chilled remove all the cling film and any excess jelly and herbs.
- 3. Using a sharp carving knife cut long rectangular shapes of belly pork and set aside. Slice the black pudding into half inch thick disks and set aside. In a large hot frying pan add a glug of oil and gently fry your prepped belly pork until golden brown, finish with a touch of butter then remove from the pan. Now throw in your black pudding and fry until cooked, this should take 2-3 minutes, then remove. Now fry the eggs to your liking.
- 4. To plate place a piece of belly and black pudding on a plate and top with a fried egg, garnish with Cranble ketchup and apple batons, and if you want to be fancy some pea shoots.
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