Cooking Instructions
About your product choice
Packed with flavour due to the high fat content, cooking pork belly sous vide means this punchy flavour is adequately amplified
72hrs
62°
/
143°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Use a dry cure for 24 hours before cooking to seal in flavours
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Sous Vide pork belly with crackling and baked apple
This delicious recipe by chef Richard Davies has been recreated for our website with kind permission from Great British Chefs
View RecipeSous Vide Pork Belly, Pea Tartare and Onions
This delicious recipe by chef Paul Foster has been recreated for our website with kind permission from Great British Chefs
View Recipe