SOUS VIDE KUROBUTA PORK BELLY SERVED WITH BLUEBERRY AND POMEGRANATE TEA SAUCE

SOUS VIDE KUROBUTA PORK BELLY SERVED WITH BLUEBERRY AND POMEGRANATE TEA SAUCE

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Martin Wong
Lee Zhang An

Formerly a conservation shop-house, Tess Bar & Kitchen is a drink-centric but food-centred concept with a focus on a modern interpretation of cocktails and food situated at 38, Seah Street. Represented by Lee Zhang An & Martin Wong.

  • Sub Category Name
    Combo
    Main Courses
  • Recipe Source Name
    Real High Tea 2014/15 Volume 1

Ingredients

  • 600g Kurobuta pork belly
  • 300ml extra virgin olive oil
  • 1 teaspoon salt
Blueberry & Pomegranate glaze
  • 2 teaspoons of Dilmah Blueberry and Pomegranate tea leaves
  • 440ml water
  • 60g sugar
Blueberry compote
  • 400g fresh blueberries
  • 120g sugar
  • 1 cinnamon stick

Methods and Directions

  • Sous vide cook pork belly at 65°C for 48 hours.
  • Sprinkle coarse black pepper onto Kurobuta fat.
  • Heat up pan, pan sear till brown.
Blueberry & Pomegranate glaze
  • Bring 440ml water to boil at 95°C.
  • Soak tea leaves in hot water for 4 minutes.
  • Caramelize sugar
  • Strain tea and combine with the caramelized tea to create glaze.
  • Reduce mixture by half.
Blueberry compote
  • Caramelize sugar.
  • Pour in fresh berries and add cinnamon stick.
  • Bring to simmer till reduction after 30 minutes.
  • Leave to cool

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