Sous Vide Belly Pork and Black Pudding

Sous Vide Belly Pork and Black Pudding


15 mins


90+ mins


6 people

Using a 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!


  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.