Craving for a good pork belly? Why not make it yourself with this recipe?
Chef Immanuel Tee, Chef de Cuisine of Keystone Restaurant, shares his Pork Belly recipe with us.
This Pork Belly dish is inspired by Chef’s Immanuel’s childhood memories of the dish, and its flavours are robust.
“Growing up, I realised that pork always makes its way to the dining table in just about every meal. It is a favourite with locals and one of my favourite ingredients to work with,” says Chef Immanuel.
“I dedicate this dish to my mum who has through the years prepared her home-fashioned rendition for the family more than a thousand times,” he adds.
This Pork Belly dish was also part of the Farm Fresh workshop, under the Singapore Food Festival, that was held on Jul 4.
• 60g of pork belly [from Snake River Farms]
• 1 organic egg
• 300g of agria potato
• 10g of jamón Ibérico pork or bacon
• Gourmet whip
• 15g of porcini, 25g of shiitake and 25g of button mushrooms
• 150g of sake
• 60g of mirin
• 15g of shoyu
• 40g of brown rice
• 1.5g of texturas (gelling agent)
• Salt and pepper
• Cook the pork belly sous vide [sealed in an airtight plastic bag, in a water bath] at 65 degrees Celsius for 18 hours. Follow with a slow braise with sake, mirin, shoyu and brown rice for another 3 hours.
• At 63 degrees Celsius, cook the organic egg sous vide for 30 minutes.
• For the espuma, season the cooked agria potato with salt, pepper and butter. Follow by puréeing. Add the texturas and pour in the gourmet whip. Add two nitrogen cylinders and shake hard.
• Sweat the jamón Ibérico slowly for 20 minutes to ready the fat, and then add the porcini, shiitake and button mushrooms. Lightly season and cook until tender.
• Complete the dish with a crouton of jamón Ibérico, dehydrated for 5 hours.
Keystone Restaurant Pte Ltd, 11 Stanley St, Singapore 068730, firstname.lastname@example.org