HANOS catering wholesale
Become a customer
Foodxperience

Slow-cooked pork belly with XO shiitake

Slow-cooked pork belly with XO shiitake, a miso glaze and a crispy pan sucre leaf with kimchi sauce and roast onion crumble.

Ingredients

pork belly
70gColorozo salt
2lWater
13gwhite peppercorns
3glime leaf
7gcoriander seeds
cinnamon sticks

4units.itemspot XO shiitake
500mlSunflower oil
300mlunagi

Miso
kimchee dressing
Lettuce
roast onion

Preparation

  1. Mix the water with the colorozo salt.
  2. Add the spices and the belly.
  3. Cover and brine in the refrigerator for at least 24 hours.
  4. Clean and place in a vacuum bag.

  1. Blend the XO shiitake with the sunflower oil and unagi.
  2. Add to the belly.
  3. Cook sous vide at 69 degrees for at least 24 hours.

  1. Clean the lettuce and drizzle with the kimchee dressing.
  2. Portion the belly to the desired size.
  3. Heat the belly on the BBQ or in a pan and sear with a blowtorch.
  4. Glaze the belly with the miso and place it in the lettuce leaf.
  5. Finish with spring onion and roast union.