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
Toast all spices in a heavy bottom stainless steel pan for 2 to 4 minutes. Then deglaze with liquids, add remaining ingredients.
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.
Allow the marinade to chill before use.
Prepare sous-vide to 160°F
Brine the pork belly in the marinade for 10 hours before cooking
Vacuum pack all pork and cook sous-vide between 18 to 36 hours
Procedure for Chutney
Preheat the oven to 350°F
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.
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).
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.
Remove from heat and let cool, then stir in the toasted pecans.
Plate dish and serve alongside a chilled Chiroubles!