Recipes

Method

1. 1.
   Dissolve salt, sugar and Sansho pepper in water. Add kombu and mix with a stick mixer. Ensure brine is chilled for use.
2. 2.
   Pork belly: Add belly to brine and refrigerate overnight. Remove pork from brine and brush off any seasonings. Place brined belly in suitable bags and vac pac on medium.
3. 3.
   To cook: Steam at 82.2’c for 12hrs. Rest for 10mins. Submerge in ice bath pressed between sheet pans to keep flat. Once cold refrigerate until thoroughly chilled. Open the bag and remove the jelly, trim off the skin and excess fat from the top of the slab, trim into a straight edged block.
4. 4.
   To complete: Cut the slab of pork into serving pieces and skewer. Grill on char grill (turning once) until golden crispy brown. Finish with your favourite teriyaki or chilli sauce.