Everyone’s favourite to share or eat the whole plate.
In order to achieve the crispiest and tastiest Pork Belly in Elsternwich we marinade our locally sourced Pork Belly in a bay leaf, thyme, rosemary and rock salt mix. We rub the curing mixture into the meat and cure it for 3 hours to extract the excess moisture from the skin and allow the herb flavours to permeate through the already delicious and tender meat.
When the belly is cured and ready for cooking we wash away the marinade and cook the meat under vacuum or “soux vide” at 65°C for 6 hours in white wine, house made chicken stock and french mirepoix until the meat is falling of the bone. The meat is then pressed as it cools and cut in cubes for frying to order to ensure the crispiest of crispy skins.
Served with a salad baby rocket leaves and sliced radish for a spicy fresh punch & crunch with garlic aioli.