Sous Vide Pork Belly & Crackling| Recipe by

Sous Vide pork belly with crackling and baked apple

Sous Vide pork belly with crackling and baked apple Pork
  • COOK TIME: 3 hours
  • PREP TIME: 24 hours
  • DIFFICULTY: Difficult
  • SERVES: 4


Pork belly

  • 400g of pork belly
  • 100g of sugar
  • 100g of salt
  • 1 tbsp of smoked paprika
  • 2 cardamom pods, crushed
  • 1 tsp of fennel seeds
  • 1 tsp of coriander seeds
  • 1 dash of oil


  • 1 pork belly skin
  • rapeseed oil, or sunflower oil, for frying
  • salt
  • pepper

Baked apple purée

  • 2 Bramley apples
  • 1 Granny Smith apple

Celeriac purée

  • 1 celeriac
  • milk
  • 1 garlic, peeled and bruised
  • 2 sprigs of fresh thyme
  • salt
  • pepper

To serve

  • 150ml of red wine jus

Heritage carrots

  • 4 heritage carrots, 2 yellow, 2 purple
  • 1 knob of butter, small
  • salt
  • pepper
  • 2 sprigs of fresh thyme
  • 1 sprig fresh rosemary


This delicious recipe by chef Richard Davies has been recreated for our website with kind permission from Great British Chefs


  1. You will need to prepare the pork belly 24 hours before serving the dish. To do this, combine the salt, sugar and spices in a bowl. Sprinkle some of the mixture onto a baking tray then place the pork belly on top, ensuring it is skin side down. Use the remaining spice mixture to sprinkle the top side of the pork belly then allow to chill for 24 hours
  2. After 24 hours, fill and preheat your water bath to 70°C
  3. Take the pork belly from the fridge and rinse thoroughly for at least 10 minutes. Pat the meat dry before placing in a vacuum sealer pouch and sealing. Submerge in the bath and cook for 24 hours
  4. Once cooked, take the meat out of the pouch and slice into portions. Refrigerate until required
  5. To prepare the crackling take the pork belly skin and remove all the excess fat. Place the skin in a pan of cold water. Heat on the stove until simmering then cover with a cartouche. Allow to simmer for 2 hours or until you are able to pinch through the skin
  6. If you have a dehydrator preheat it to 60°C. Alternatively you can use a conventional oven
  7. Drain the liquid from the pan then transfer the skin onto a non-stick baking tray. Place into the dehydrator or oven and cook until the skin is crispy
  8. To finish the crackling, break into small pieces and transfer to a preheated deep-fat fryer (180°C). Fry the pieces until light brown in colour and chewy in texture. Remove from the fryer and drain before seasoning to taste. Set aside
  9. Now move on to the apple pureé. Bake the apples in a preheated oven (190°C) for 25-30 minutes or until they are soft. Blend until smooth then pass through a chinois
  10. Begin the celeriac pureé by chopping the celeriac and placing into a pan. Cover with milk before adding both the thyme and garlic. Simmer until the celeriac is tender. Drain the milk into a jug and take out the thyme sprigs. Blend the celeriac pieces until smooth. Use the milk to bind the pureé together then strain the mixture. Season to taste then transfer the pureé to a piping bag and set aside until ready to serve
  11. Fill and preheat your water bath to 87°C
  12. Lastly you will need to prepare the heritage carrots to accompany the dish. Begin by peeling the carrots then use either a melon baller or a Parisienne spoon to shape the carrots into small balls. Place the sphere-shaped carrots into a vacuum pouch along with rosemary, thyme and seasoned butter then vacuum seal
  13. Submerge the pouches into the bath and cook sous vide for 30 minutes
  14. When ready to serve the dish preheat the oven to 200°C. Heat some oil in a pan then take the pork belly portions from the fridge and add to the hot pan to colour evenly all over. Transfer to a baking sheet and cook in the over for approximately 4-5 minutes or until the meat has warmed through
  15. In the meantime, take the carrots and colour along with butter and seasoning in a hot pan
  16. Warm both pureés and the red wine jus just before serving
  17. To arrange the dish, lay each pork belly portion onto a plate then dot the pureés down the side. Arrange the carrots around the plate then scatter with the crackling. Finish with a drizzle of red wine jus
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