8 Brix Suckling Belly of Pork cooked sous vide served with Bramley Apple Mash and a Warm Winter Slaw


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8 Brix suckling belly of Pork cooked sous vide served with Bramley apple mash and a warm winter slaw


Ingredients (serves four)

Suckling belly pork

1kg suckling belly pork (whole belly/ribs removed and fat taken off)

4 tbsp 8 Brix verjus

50g carrots (fine dice)

50g onions (fine dice)

2 cloves of garlic (crushed)

2 sprigs of rosemary

4g fennel seeds (freshly ground using pestle and mortar)

2g Sel de Guerande (salt)

2g white Muntoc pepper (freshly ground)


For the crackling

4g Sel de Guerande (salt)

10ml rapeseed oil


Bramley apple mash ingredients

2 Bramley apples (scored around the middle of the apple and cored)

800g Mayan gold potatoes (peeled and diced)

80g salted butter

2g Sel de Guerande (salt)

2g white Muntoc pepper (freshly ground)


Winter slaw ingredients

ó Savoy cabbage (finely shredded)

1 medium carrot (fine julienne)

1 red onion (finely sliced)

ó fennel bulb (finely sliced)

1 tsp fennel seeds

2tbsp rapeseed oil

50g salted butter

2g Sel de Guerande (salt)

2g white Muntoc pepper (freshly ground)



Bramley apple crisps

micro fennel cress



Method for 8 Brix suckling belly of pork

1 Preheat a water bath to 80°C and an oven to 200°C.

2 Prepare the pork belly by boning out the ribs (roast these in an oven

till golden brown and then transfer to a pan ready for the juices to be

added) and removing all of the skin (reserve the skin for crackling).

Slice the Belly into two even pieces and place into one large sous

vide pouch with the carrots, onion, crushed garlic and rosemary.

3 Prepare the seasoning for the pork by combining the freshly ground

fennel seeds, salt, pepper and 8 Brix verjus and then pour into the

pouch along with the pork. Hold the bag tight and shake the

seasoning to ensure total coverage of the pork.

4 Vac pack the pork and place in the preheated water bath. Cook for 8


5 Meanwhile prepare the crackling by scoring the skin and place in a

colander. Pour boiling water over and drain completely before

transferring to a greased tray. Then rub salt into the skin, place

greaseproof on the top and place a weighted tray on top to keep it

flat. Refrigerate overnight to allow the skin to dry out.

6 When ready to cook, brush the skin with vegetable oil and replace the

greaseproof and tray to help the skin retain its flatness. Transfer to a

preheated oven and cook at 200°C for 8 minutes and then turn it

down to 180°C for 10 minutes. Remove and leave to cool.

7 After 8 hours carefully open the pouch and pour the juices and

vegetables into the pan with the roasted bones and reduce the jus by

1/3.  Strain through fine chinois or muslin cloth and retain for service.

8 Take the two pieces of pork out and place one on top of the other on

a greaseproof lined tray. As with the crackling, place another piece of

greaseproof on top and a weighted tray to press the two pieces of

pork together. Then leave in the fridge overnight.

9 The next day when ready to serve, pre-portion the pressed belly pork

and reheat in a pan with a knob of butter and some more of the 8 Brix

verjus. For the crackling, cut into the same size shape as the portions

of belly pork, brush the crackling with some vegetable oil and reheat

under a grill or in a hot oven until well golden and at crackling stage.

Serve with the Bramley apple mash, warm winter slaw and finish with

the Bramley apple crisps and 8 Brix jus.


Method for Bramley apple mash

1 Preheat oven to 160°C and a steamer to 100°C.

2 Place the diced potatoes into a sous-vide pouch along with the butter

and seasoning and seal in a vac packer. Place the potatoes into a

steamer for 40 minutes.

3 Place the scored and cored Bramleys on a tray into the preheated

oven and cook for 25 minutes until apple is bursting through the

scored skin.

4 After the apple has cooled, remove the skin and place into a bowl

large enough for the potatoes to be added and mashed.

5 When potatoes are cooked (squeeze whilst still in the pouch to check

density), open the pouch and add the potatoes to the cooked apple,

then mash. For brilliantly smooth Bramley apple mash push the mash

through a sieve with a flexible spatula.


Method for warm winter slaw

1 Prepare vegetables ahead and cook to order to maintain maximum

freshness and colour.

2 Heat the oil in a large pan or wok and add all of the vegetables. Toss

the vegetables to ensure consistent cooking throughout the mix.

3 Add the butter, fennel seeds and seasoning and continue to toss until

the Savoy cabbage has softened but ensure that it has kept its

vibrant green colour.


Method for Bramley apple crisps

1 To prepare Bramley apple crisps slice the apple laterally using a

mandolin or slicing machine and lay on a greaseproof lined tray.

Brush with stock syrup/sugar solution and slow bake in an oven at

100°C for 2 hours or until golden and crisp

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