Recipe detail

Preparation:

Remove any remaining bones, cartilage, and coarse tendons from the pork belly and season the meat side. Place the belly in a large sous vide bag and vacuum seal tightly.

Cook the pork belly at 69°C in a combination steam oven with 70% humidity and 50% fan-assisted cooking for 12 hours. Then, rapidly chill until ready to use.

For the onion tart, sauté the onions and bacon in butter until softened. Season with salt, pepper, and caraway seeds and chill immediately.

Roll out the prepared shortcrust pastry and line a greased, enameled GN 1/1 40mm baking tray with it. Place baking paper on top of the pastry and add dried beans to the paper. Now blind bake the dough for 15-20 minutes at 180°C. Mix the onion mixture with the eggs and cream, fold in the spring onions, and season to taste. Pour the mixture onto the pre-baked dough and bake in a combi steamer at 180°C with 80% fan-forced heat for approximately 40 minutes. Then cool quickly. Peel the swedes and sweet potatoes and cut them into 1x1 cm cubes. Place them in a sous vide bag with the butter and spices and vacuum seal tightly. Cook in a combi steamer at 85°C with 70% humidity and 60% fan-forced heat for 1.5 hours. Mash the softened vegetables in the bag, transfer them to a bowl, and stir in the cream, leaving some chunks. Then cool quickly.

Finishing:

Cut the cold pork belly into slices about 2 cm thick and grill at 230°C in a combi steamer on an AMT grill plate for 4-5 minutes.

Place 2 tablespoons of mash into a deep plate, add a piece of onion tart, and garnish with some blanched green vegetables. Regenerate the plate in a combi steamer at 130°C with 30% humidity and 80% fan-forced for 4 minutes.

Place the grilled pork belly on top of the mash and drizzle with a good gravy. Garnish with steamed Savoy cabbage strips.