Recipe detail

Pork Crispy pork belly

13.8. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: Other

Program steps

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1
Combination
70 %
time icon Termination by time
time icon 06:00 hh:mm
probe icon 65 °C
ventilator icon 100 %
ventilator icon 

sear the belly pieces

2
Golden touch
probe icon 190 °C
ventilator icon 100 %

Ingredients - number of portions - 8

Name Value Unit
pork belly 2 kg
water 3 l
salt 180 g
baking soda 10 g
lard 100 g
limes, quartered 6 pcs
avocados, cleaned and chopped 2 pcs
salt 1 g
lime juice 20 ml
small shallot, finely chopped 1 pcs
serrano chili, seeded and finely chopped 1 pcs
small tomato, seeded and pulp removed, finely chopped 1 pcs
coriander leaves, finely chopped 10 g

Directions

1. Slice the pork belly in 3cm strips 2. Dissolve the salt and baking soda in water and brine the pork for 12 hours 3. Pat the belly dry and seal in a container with cling film. Make a hole in the film and, with a smoking gun, smoke the pork thoroughly 4. Set the oven on combi at 65°C and cook for 6 hours 5. Meanwhile, lightly sauté the shallot, chili and avocado and finish with lime. Blend and finish the guacamole with the tomato and coriander 6. In a thick-bottomed pan on a stove, heat the lard to 150°C and sear the belly pieces for 8 minutes. Set aside and allow to cool, reserving the lard 7. Crank up the heat of the lard to 190°C and sear the belly pieces again for 3 minutes 8. Serve with avocado and lime wedges

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