An elegant fine‑dining dish featuring tender cubes of glazed sous‑vide pork belly, served over a smooth pea purée and accented with airy apple foam, crisp vegetable chips, mustard aioli, and micro herbs. This modern plating celebrates balance, texture, and rich umami.

Why You’ll Love This Recipe

• Sophisticated flavors: The rich umami of pork belly combines with sweet pea purée, tangy aioli, and whimsical apple foam.
• Perfect texture contrast: Succulent meat, silky purée, airy foam, and crunchy chips create a multi‑textural experience.
• Make‑ahead friendly: Pork belly can be cooked in advance; foaming the apple and blending purée take only minutes.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pork belly:

• 1.5 lbs pork belly, skin removed
• Salt and pepper to taste
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp rice vinegar

For the pea purée:

• 1 cup green peas (fresh or frozen)
• 1 Tbsp unsalted butter
• ¼ cup vegetable broth
• Salt to taste

For the apple foam:

• ½ cup unsweetened apple juice
• ½ tsp soy lecithin powder

For the mustard aioli:

• 2 Tbsp mayonnaise
• 1 tsp Dijon mustard
• ½ tsp whole grain mustard
• Splash of lemon juice

Garnishes:

• Microgreens or pea shoots
• Vegetable crisps (parsnip, beet, or potato chips)
• Edible flowers or red‑veined sorrel

directions

1. Sous‑vide the pork belly
   Season pork belly with salt and pepper; vacuum‑seal. Cook at 158 °F (70 °C) for ~12 hours. (Adjust times—entries vary from 7–48 hours; 24–36 hours yields ultra‑tender, while 12 hours is sufficient and still tender)
2. Chill and cube
   After sous‑vide, chill pork in bag for easier slicing. Cut into bite‑sized cubes.
3. Glaze and crisp
   Toss cubes with soy‑honey‑vinegar glaze. Quickly sear or broil until caramelized.
4. Make pea purée
   Blend peas with butter, broth, and salt until smooth. Strain for refined texture.
5. Create apple foam
   Blend apple juice and lecithin with immersion blender until foam forms; skim foam for plating.
6. Prepare mustard aioli
   Whisk together mayonnaise, Dijon, whole grain mustard, and lemon juice until smooth.
7. Plate elegantly
   Sweep pea purée on plate. Arrange pork cubes atop. Dot with aioli. Spoon apple foam adjacent. Garnish with crisps and microgreens.

Servings and timing

• Serves: 4
• Prep time: ~30 minutes (blanching, pureeing, foaming, assembling)
• Cook time (sous‑vide): 12 hours (recommended), though 24–36 hours yields more tender texture
• Finish time: 15 minutes to sear and assemble

Variations

• Longer cook: For ultra‑tender belly, sous‑vide 24 hours at 165 °F (74 °C) followed by a crisp
• Flavor boost: Add garlic or fennel seed to pork vacuum bag.
• Dairy‑free purée: Substitute vegan butter or omit entirely.
• Apple foam alternative: Use pear juice or replace lecithin with agar‑agar for a stabilized gel.

storage/reheating

• Pork belly: Keep vacuum‑sealed in fridge up to 4 days or freeze up to 1 month; reheat sous‑vide at 100 °F for ~1 hour, then re‑sear
• Purée: Store refrigerated in an airtight container for 2–3 days; gently reheat.
• Aioli & foam: Aioli can be refrigerated for 3 days; apple foam is best used immediately, though juice can be prepared ahead.

FAQs

What temperature and time are best for sous‑vide pork belly?

Pork belly benefits from low, long sous‑vide: 158 °F for 12 hours offers tender results; for more collagen breakdown, try 165 °F for 24–36 hours

Can I cook the foam without soy lecithin?

Lecithin helps stabilize foam, but you can achieve a light foam by vigorously shaking apple juice or using a milk frother—though it will dissipate more quickly.

Is the pea purée vegan?

Replace unsalted butter with olive oil or vegan margarine to make it vegan-friendly.

Can I sous‑vide pork belly longer than 12 hours?

Yes—up to 36 hours. Longer cook yields more tender, falling‑apart texture, though may render more fat

How do I crisp the glaze without drying the meat?

Use high heat (broiler or searing pan) and sear quickly—1–2 minutes to caramelize the glaze without drying the interior.

Can I make this ahead?

Yes—the belly can be pre‑cooked and chilled; purée and aioli stored separately. Reheat and assemble components before serving.

How to reheat without overcooking?

Gently reheat belly in a 100 °F sous‑vide bath for ~1 hour, then re‑sear. Reheat purée in microwave at medium power.

Can I use a different protein?

Yes—pork tenderloin or chicken thigh could work, though timing and flavors will vary.

What if I don’t have an immersion blender?

For purée: use regular blender and strain. For foam: shake apple juice vigorously in a jar with lecithin.

Do I need to vacuum‑seal?

Vacuum sealing ensures even cooking. Alternatively, use resealable bags and the water displacement method to expel air.

Conclusion

This refined yet approachable recipe showcases the full potential of sous‑vide cooking—delivering succulent pork belly, balanced with bright pea purée, playful apple foam, and zesty mustard aioli. With make‑ahead convenience and elegant presentation, it’s ideal for special occasions or elevated weeknight dinners. Enjoy experimenting with texture, flavor, and presentation—a true celebration of modern culinary technique.

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