I recently ate a lovely pork belly in a local restaurant and it was to die for , it was perfect , lightly coloured and crispy on the outside yet moist and tender on the inside. It was so beautifully cooked i didn’t have to use my knife during the meal. I know that i can recreate the same result using a sous vide machine and a water bath but i do not own this equipment YET. I seen that Asian chefs steam the pork belly before frying it for a better result so this is how i did it . For the accompaniment i decided to go simple as a nice apple compote will compliment the dish well.
*8 pork belly slices ( around 1 inch thick)
*4 granny smith apples
*1 tbsp of sugar
*1 tbsp of fresh rosemary
1. Peel and roughly dice the apples , place in a saucepan with the sugar , rosemary and a splash of water . Cook on low heat.
2.Steam the pork belly for 5 minutes then let it completely cool.
3.Cook the apples until soft and keep aside .
4.When the pork is cooled down , place in a hot pan with oilve oil and cook on every sides until crispy and lightly coloured.
5.Serve hot with a generous spoon of apple compote.