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24 Hour Sous Vide Pork

May look a little bit complicated... but it's actually not. With sous vide, we get super simple, super predictable pork belly with a steaky texture and creamy rendered fats. Paired with a creamy swede puree, pickled fennel, and juice made with the pork juice and the pickling liquid. Let's get into it.


600g pork belly

2 Carrots, peeled and sliced in half lengthways

1 Bulb of Fennel

1/2 Cup White Wine Vinegar

1 Tablespoon of Honey

1 Swede, peeled and diced

4 Cloves of Garlic, peeled

Whole Milk

4 Bay Leaves

Olive oil



1 Sous Vide Bag



Preheat a water bath to 69°C. In a sous vide vacuum bag, put your pork along with a drizzle of olive oil, a couple of pinches of salt and pepper and bay leaves. Suck out the air and put in the water bath. Weigh it down with something if you need to.

Sous vide for 24hrs. In the 22.5th hour, cover the swede and garlic with milk and simmer gently until tender. Once tender, blend until smooth. Return to the pot and gently reduce until thick, then salt and pepper to taste.

Finely slice the fennel, then poach on a low heat until just tender. Strain, but keep the liquid. Take the meat from the sous vide and pour some of the juice into the pickling liquid. Return the meat to the sous vide bath. Put the carrots in this liquid and reduce. When the carrots are cooked and the liquid is reduced, remove the carrots.

Strain the liquid through a paper towel or cheese cloth. Cut the pork belly in half, twice, then serve with the puree, pickled fennel and a drizzle of the clarified jus. Salt and pepper to taste.


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