Ingredients
- 5kg boneless pork belly, skin scored
For the Marinade:
- 1 tbsp sea salt
- 2 tsp black pepper
- 1 tbsp thyme, chopped
- 2 garlic cloves, finely sliced
- 2 tbsp olive or cooking oil
Suitable for: CleverChef Pro 4.8LCleverChef Pro 5.7L
The Method
Quick Note: You can get a range of different results depending on what temperature you choose to cook your Pork. To understand how the Pork will have a different texture at different temperatures, and to see how to cook sous vide if you don’t have a vac machine then view our how-to guide.
In a bowl, add all the marinade ingredients and stir to combine. Rub the marinade all over the pork. Ideally leave to marinade overnight.
Put the pork in a sous vide bag, (or cut in half and use two separate bags), add the oil then vac seal the bag(s).
Place the sous vide bag into the inner pot and fill to the PC MAX 2/3 line, making sure the bag is fully submerged, using a small weight if necessary. Close the lid as this will help maintain an even temperature but note that at this temperature this will not cook under pressure so make sure you leave the pressure valve open.
Select the SOUS VIDE function then scroll down and select the PORK JOINT function. Adjust the temperature to 64°C and the time to 24 hours. Press START.
When the program has finished, open the lid and carefully remove the bag(s) and cut them open to remove the pork.
If you want to sear and brown the port then empty and dry the inner pot. Select the SAUTE function, select the CRISPY program then press START.
Add some oil, let this heat up for 2 mins then add the pork and cook for 2-3 minutes before flipping to sear the other side for a further 2 minutes.
