Peri Peri Pork Belly
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Precision® Cookers
Sous vide made easier than ever.
Ingredients for 4
Pork belly
6 bay leaves
1 long red chilli
Juice of half a lemon
2 garlic cloves
Tablespoon smoked paprika
Salt to taste
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.
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Step 2
Pound all marinade ingredients in a mortar and pestle
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Step 3
Remove skin off pork but maintain some fat
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Step 4
Rub marinade over pork and put into ziplock/ vacuum bag
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Step 5
Sous vide for 2 hours at 60 degrees centigrade
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Finishing Steps
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Step 0
Sear on all sides in a hot pan and slice thin to serve over rice