BBQ Pork Belly (sous vide)

Serves 4

24 hours

Ingredients

Pork belly 500g

BBQ Sauce 1tbsp (plus more for serving)

Liquid Smoke 1tsp

Thyme 6 sprigs

Lemon 1/2

Butter 1 tbsp

Spring Onions 6

White Wine Vinegar 1tbsp

Sugar 1tsp

Parsley small bunch

Coriander small bunch

Method

1. Set the water bath to 64˚C.

2. Add the pork to a sous vide bag, along with the bbq sauce, liquid smoke, butter, thyme and peel of half a lemon.

3. Vacuum seal the bag and add to the water bath, cooking for 20 hours.

4. After 20 hours remove the pork from the bag and pat dry. Score the skin with a knife and then pour boiling water over the skin. This is easier to do by putting the pork on a rack over the sink. Leave it to steam for a minute before patting dry again and placing uncovered in the fridge.

5. Meanwhile prepare the garnish by roughly chopping the spring onions, coriander and parsley, and combining in a bowl with the vinegar, sugar and juice of half a lemon. Season with salt and pepper.\

6. Preheat the oven to 180˚C.

7. To finish the pork remove from the fridge and slice into 4 pieces. In a heavy-based pan heat 3 tbsp of oil. Season the pork belly skin with plenty of salt, and place in the hot oil skin side down. Fry for a couple of minutes until the skin is crispy and then transfer to a baking tray and put in the oven for 8 minutes.

8. Serve with some warmed BBQ sauce and the garnish. Eat and enjoy.