8lb Kurobuta pork belly
Pork marinade
1/4 cup coriander seeds
1/4 cup kosher salt
1/4 cup star anise
1/4 cup cardamom
2 tablespoons black pepper
1/5 cup apple cider vinegar
1/4 cup maple syrup
1/2 cup brown sugar
1 tablespoon red crushed peppers
Ingredients for Chutney
1/5 cup whole pecans
1 tablespoon olive oil
1 Sweet Spanish onion, chopped
1 tablespoon fresh ginger, minced
2lb unpeeled pears, cored and coarsely chopped
1 unpeeled Granny Smith apple, cored and coarsely chopped
1oz Key lime juice
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon kosher salt
1/4 cup dried cherries
2 tablespoons dried cranberries
2oz brandy


  1. Toast all spices in a heavy bottom stainless steel pan for 2 to 4 minutes. Then deglaze with liquids, add remaining ingredients.
  2. Bring to a boil over medium heat, then lower heat to a simmer for 30 minutes or until the total volume has reduced by a quarter.
  3. Allow the marinade to chill before use.
  4. Prepare sous-vide to 160°F
  5. Brine the pork belly in the marinade for 10 hours before cooking
  6. Vacuum pack all pork and cook sous-vide between 18 to 36 hours
  7. Procedure for Chutney
  8. Preheat the oven to 350°F
  9. Arrange the pecans on a rimmed baking sheet in a single layer and toast in the oven for 7 to 9 minutes, until darker in color and aromatic. Remove from the oven, let cool, and chop coarsely.
  10. In a large, heavy saucepan, heat the olive oil over medium to medium-low heat. Add the onion, ginger, and garlic and sauté for about 5 minutes until the onion is translucent (do not let it brown).
  11. Stir in the pears, apple, lime juice, vinegar, sugars, salt, cherries, cranberries, and brandy. Bring to a boil and reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the chutney is thickened, most of the vinegar has been absorbed, and the juice has a syrupy consistency.
  12. Remove from heat and let cool, then stir in the toasted pecans.
  13. Plate dish and serve alongside a chilled Chiroubles!


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