Executive chef Amar Santana brines pork belly for 48 hours in a mixture of salt, water, rosemary, garlic, star anise, juniper, black pepper, coriander, and orange, lime and lemon juices. Then he cooks the marinated belly sous-vide with the marinade for 48 hours.He crisps the skin to order and serves the dish with grilled scallions, pickled red onion, melon and sherry vinegar gastrique and garnishes with fines herbs and sorrel.
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!