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Sous‑Vide Pork Belly with Pea Purée, Apple Foam & Mustard Aioli

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An elegant fine-dining dish featuring tender glazed sous-vide pork belly served with smooth pea purée, apple foam, mustard aioli, and modern garnishes for a harmonious balance of textures and flavors.

Ingredients

Scale
  • 1.5 lbs pork belly, skin removed
  • Salt and pepper to taste
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 cup green peas (fresh or frozen)
  • 1 tablespoon unsalted butter
  • 1/4 cup vegetable broth
  • Salt to taste
  • 1/2 cup unsweetened apple juice
  • 1/2 teaspoon soy lecithin powder
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon whole grain mustard
  • Splash of lemon juice
  • Microgreens or pea shoots
  • Vegetable crisps (parsnip, beet, or potato chips)
  • Edible flowers or red-veined sorrel

Instructions

  1. Season pork belly with salt and pepper. Vacuum seal and sous-vide at 158°F (70°C) for 12 hours.
  2. Chill the pork, then cut into cubes. Glaze with a mixture of soy sauce, honey, and rice vinegar.
  3. Sear or broil pork belly cubes until caramelized.
  4. For the pea purée, blend green peas with butter, vegetable broth, and salt until smooth. Strain if desired.
  5. For the apple foam, blend apple juice with soy lecithin using an immersion blender until foam forms.
  6. For the mustard aioli, mix mayonnaise, Dijon mustard, whole grain mustard, and a splash of lemon juice until smooth.
  7. To plate, swipe pea purée across the plate. Arrange pork belly cubes on top.
  8. Dot the plate with mustard aioli and spoon on the apple foam.
  9. Garnish with microgreens, vegetable crisps, and edible flowers or red-veined sorrel.

Notes

  • Ensure pork belly is fully chilled before cutting for cleaner slices.
  • Use a fine-mesh strainer for an ultra-smooth pea purée.
  • Soy lecithin is essential for creating stable foam.
  • Prepare garnishes just before serving to maintain crispness.

Nutrition

Keywords: Sous-vide pork belly, fine dining, pea purée, apple foam, mustard aioli, modern plating

Find it online: https://foodiecara.com/sous%e2%80%91vide-pork-belly-with-pea-puree-apple-foam-mustard-aioli/