Here is a recipe for crispy bites of pork belly with a harissa-mayo (chili mayo). There is a lot of waiting time involved, as the pork needs to be sous vide, dried, and chilled before it gets 2 minutes in the deep fryer. So it's not a snack you can make spontaneously, but the meat takes care of itself, making the dish super easy to prepare.
Recipe for sous vide crispy pork belly
Can you imagine anything cozier than enjoying a delicious pork snack with an ice-cold beer? It could be while watching a football match, the Tour De France, or relaxing on the terrace on a warm summer day.
Here, you get a recipe for crispy bites of pork roast with a harissa mayo (chili mayonnaise).
There is a bit of waiting time, as the roast has to be sous vide, dried, and cooled before it can get 2 minutes in the fryer. So, it’s not exactly a snack you can make spontaneously, but the meat takes care of itself, so the dish is super easy to make.
I used a Duroc pork roast for the recipe, it’s a really good piece of meat.
Servings: pcs.
Sous Vide Crispy Pork Belly
Here is a recipe for crispy bites of pork belly with a harissa-mayo (chili mayo). There is a lot of waiting time involved, as the pork needs to be sous vide, dried, and chilled before it gets 2 minutes in the deep fryer. So it's not a snack you can make spontaneously, but the meat takes care of itself, making the dish super easy to prepare.
Equipment
- Sous Vide
- Chef'S Knife
- Sauté Pan (option 1)
- Deep fryer (option 2)
- Cutting Board
- Immersion Hand Blender
Ingredients
Rib Roast Choppers
- 1 pcs. Ribbensteg - Danish Pork Belly Roast I recommend dry-aged Duroc
- Salt and Pepper
- Oil neutral in flavour
Harissa (chili) mayonnaise
- 1 pcs. Egg
- 1 tsp. Vinegar
- 1 tbsp Mustard
- 1 tsp. Salt
- 2.5 dl Oil neutral in flavour
- 1-2 tbsp Harissa can be replaced with 1 tsp. chili powder
Instructions
- Start by setting your sous vide to 60 degrees Celsius (140 degrees Fahrenheit).
- Season the meat with salt and pepper on both sides.
- Vacuum seal the meat and cook it for 24 hours.
- Take the meat out of the bag and use a clean dish towel to dry the skin. The goal is to remove as much gelatin as possible.
- Put salt on the skin and place the meat on a plate with a clean dish towel. The skin should be facing up.
- Place the plate in the refrigerator (or a dry-aging cabinet if you have one) for 24 hours. The skin should not be covered so it can dry out.
- It is also important that the meat gets cold, as we don't want to overcook it when it hits the deep fryer to make the skin crispy.
- Cut the meat into smaller pieces to make bite-sized servings.
- Use a deep fryer or a sauté pan to heat the oil to about 180 degrees Celsius (356 degrees Fahrenheit).
- Start by frying the meat skin-side down and remember to turn them if frying in a pan and they are not fully submerged in oil. In a deep fryer, they should cook for about 5 minutes, and in a pan for about 10 minutes.
Harissa Mayonnaise
- This mayonnaise is made with an immersion blender. If you don't have an immersion blender, use the same ingredients but replace the whole egg with egg yolks.
- Put the egg in a tall blending container.
- Add salt, mustard, and vinegar.
- Pour the oil into the container, being careful not to break the yolk.
- Place the immersion blender head at the bottom of the container and blend. Hold it at the bottom for 10-15 seconds, then slowly lift it until you reach the top and the mayonnaise has emulsified.
- Add harissa, stir, and season to taste with more harissa or salt if needed.
Notes
