Pork Belly Confit Sous Vide Recipe | D'Artagnan

Step 1

Recipes Pork

Step 2

Combine all cure ingredients (except pork belly) in a sanitized container and stir until salt and sugar are dissolved. Brine pork belly for 4-5 days in the refrigerator. Discard brine. Cook the pork belly sous vide in an immersion circulator at 66 degrees C for 24-36 hours, until tender. Chill in the refrigerator until ready to use.For the dried cherry compote: Place the first 8 ingredients into a doubled square of cheesecloth and using kitchen string, tie into a sachet. In a medium saucepan, over medium high heat, combine sugar and cider. Cook slowly until an amber caramel forms. Deglaze with the Port and 1 gram of Kirsch. Add cherries and sachet. Cook for 5 to 7 minutes. Add remaining Kirsch and water. Bring back up to a boil then remove from heat and steep in a warm place.