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Ingredients
US|METRIC
4 SERVINGS
- 1/2 hog pork belly
- baguettes (As needed)
- 1 Tbsp. onion powder
- 5 Tbsp. paprika
- 2 Tbsp. basil leaves (dried)
- 1 Tbsp. cayenne pepper
- 1 Tbsp. granulated garlic
- 1 Tbsp. Tabasco
- 1 pt. canola oil
- 2 Tbsp. thyme leaves (dried)
- 1 Tbsp. black pepper (ground, divided use)
- 3 Tbsp. salt (divided use)
- 18 oz. lager beer
- 4 cups flour
- 4 cups eggs
- panko bread crumbs (As needed)
- fresh burnet (To garnish, optional)
- 3 shallots (sliced)
- 1 onion (sliced)
- 2 red bell peppers (sliced)
- 1 green bell pepper (sliced)
- 1 Tbsp. garlic (minced)
- 1 cup juice (olive)
- 1 1/2 cups apple cider vinegar
- 2 cups water
- 1 Tbsp. pickling spices
- 2 tsp. mustard seed (whole)
- 8 egg yolks
- 1 pt. canola oil
- 1/3 cup cherry tomatoes (roasted)
- 1 lemon juiced
- 1/2 tsp. cayenne pepper
- 1/4 cup Nicoise olives (chopped)
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Directions
- To make marinade: Whisk together onion powder, paprika, dried basil, cayenne pepper, granulated garlic, Tabasco, canola oil, dried thyme leaves, 3 tbsp. salt and 1 tbsp. black pepper.
- Set aside 1 cup of marinade and reserve. Coat pork belly in marinade and sous vide for about 12 hours at 155°F.
- Chill until cooled, cut belly into ½” by ½” by 2” pieces.
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