Serves: Serves 4
- 1-½ pounds pork belly, cut into 4 equal pieces
- 1 teaspoon chile powder
- 1 teaspoon dried oregano
- 8 thyme sprigs
- 8 bay leaves
- 1 cup chicken or beef stock, divided and frozen into cubes
- 4 tablespoons butter, divided
- Salt and pepper, to taste
Procedures:Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating vacuum-sealed food in a water oven at low temperatures, locking in natural juices and flavors lost with other methods.
Preheat SousVide® Supreme to 185°F. Season the pork belly portions generously with salt, pepper, chile powder and oregano. Place each portion in separate SousVide Supreme vacuum pouches with two thyme sprigs, two bay leaves, ¼ cup frozen stock, and 1 tablespoon butter. Place bags in water bath and cook for 8–10 hours. Remove bags with tongs and place in an ice bath to cool. Refrigerate until chilled, about 30 minutes.
To make glaze, combine bourbon, honey, vinegar, mustard and ketchup in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium-low and reduce until thickened, 20–30 minutes. Cool completely until ready to use.
To cook mustard greens, heat a large pot over medium heat. Add olive oil and shallots; sauté until tender, 3–4 minutes. Add mustard greens and stir to combine. Add chicken stock, bring to a boil, and cover pot. Reduce heat to medium-low and simmer until tender, 15–20 minutes. Keep warm.
To finish pork belly, remove portions from bags and trim excess fat. Heat a large skillet over medium-high heat and coat bottom with a thin layer of canola oil. Add pork belly portions and sear until browned on all sides. Towards the end of cooking, brush bourbon glaze on all sides to coat.
To serve, place each pork belly portion on a separate serving plate with mustard greens. Serve with remaining glaze on the side.