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Pork Belly Roast — image

Pork Belly Roast

Sous-vide cooked roulade of brined pork belly with vadouvan, cinnamon, maple syrup, maple-balsamic glaze, wild rice and chives.

Ingredients

30gSalt
12gMaple syrup
7.5gVadouvan
3gCinnamon
18gBrown caster sugar
1500gPork belly
4gCuring salt
1000gWater
3gBlack pepper
2Garlic cloves

4.5gCinnamon
80gBrown caster sugar
70gMaple syrup
Sunflower oil
15gVadouvan
Salt
Butcher's netting

100mlMaple syrup
Salt
40gBrown sugar
10gBalsamic vinegar
40gButter
Black pepper

Wild rice
Butter
Chives finely chopped

Preparation

  1. Mix all ingredients and heat briefly.
  2. Cool the brine down.
  3. Make sure the belly is well submerged (weigh down if necessary, for example with a plate).
  4. Store for about 24 hours in the refrigerator.
  5. Rinse the pork belly, pat dry and let dry for about 2 hours in the refrigerator.

  1. Pat the pork belly dry and remove any membranes.
  2. Heat the vadouvan in a little sunflower oil.
  3. Mix this warm with the maple syrup.
  4. Mix the other ingredients and blend into a smooth paste with a hand blender.
  5. Rub the belly well.
  6. Roll up and wrap in a roulade net.
  7. Cook sous-vide for about 12 hours at 74°C.
  8. Cool immediately.
  9. Save the liquid from the cooking bag and strain it.
  10. Reheat later and finish with a little butter.
  11. Slice and grill the rolls, brushing continuously with the glaze.

  1. Mix everything and reduce until syrupy.
  2. Briefly heat before grilling.
  3. Brush on during grilling of the meat.

  1. Serve with gravy, wild rice, and finely chopped chives.