Ingredients
Ingredients for ketchup
- 250g tomato passata
- 10g tomato paste
- 70g onions
- 1 clove garlic
- 60ml rice vinegar
- 50g mustard
- 2 tbsp brown sugar
- 10g chili
- 40g butter
- Tabasco sauce to taste
- Worcestershire sauce to taste
- Fine salt to taste
Ingredients for the crispy pork belly
- 1.5kg pork belly
- 50ml extra-virgin olive oil
- 10ml apple cider vinegar
- 20ml beer
- 2 turns of a black pepper mill
- 2 tsp wholegrain mustard
- 1 sprig of thyme
- 1 sprig rosemary
- 2 handfuls of coarse cooking salt for the overnight marinade
Directions
To prepare the ketchup, first cut the onions into julienne strips. In a pan add a drizzle of oil, the onions, the garlic, the butter and the brown sugar and cook. Once the onions have softened, add the chili pepper, the tomato passata and tomato paste and the other ingredients, cook the mixture over a low heat for 40 minutes. Then blend everything in a liquidiser and cool.
The day before cooking, rub the pork belly fat with the coarse salt to draw out the moisture and leave overnight. The next day, remove the salt and wipe with a damp paper towel. Place the pork belly in an oven-proof dish. In a bowl mix the olive oil, apple cider vinegar, beer, pepper, sprigs of thyme and rosemary and mustard and then massage into the pork belly.
Now cook the pork belly in a bain-marie at a very low temperature so the fat melts and the pork becomes soft but not rubbery. Vacuum-seal the belly with all the sauce and cook in a bain-marie (sous vide) at a temperature of 70°C for about 4 hours, until soft. Allow to cool and then, still wrapped, cut into rectangular pieces. Remove the plastic wrap and bake in the oven (without turning) for 10 minutes at 220°C until the fat is crisp; or fry in a non-stick pan over medium heat rind side down.
