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Sunday, 17 March, 2013

Pork belly – rabbit loin – leek & rose – black garlic – parsley puree / part 1

 

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Braised Pork belly

 

500g         pork belly (cut from the middle for a fat and meat balance)

 

Brine

 

1000 g      water

    60 g       salt

    30 g       sugar gula malaka

  110 g      soy sauce

    70 g       black vinegar

    10 g       black tea

 

bring all ingredients to the boil

infuse for 15 min, strain & cool

 

  • brine the pork belly for 24 hours & remove from brine
  • rest in the fridge for 24 hours
  • vacuum pack and poach at 68 degree for 12 hours
  • cool with light weight on top for a flat shape
  • cut in 4 slices and fry on one side before serving

 

black garlic puree

 

100g                  black garlic

  20g          black vinegar

    2g          sea salt

 

pass black garlic through a drum sieve

mix with remaining ingredients

keep at room temperature for service

POSTED BY Food Lab AT GMT +8 7:20pm | No Comments
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