Courtesy of Chef James Briscione, instructor at Institute of Culinary Education, New York
For the brine
6 ounces (180 ml) soy sauce
1/2 cup (92 g) packed brown sugar
1/4 cup (60 g) kosher salt
1/2 head garlic, cut in half
2 scallions, roughly chopped
1 knob (about 2 inches/5 cm) ginger, sliced
8 cups (1.9 litres) ice water
1-1/2 pounds (0.7 kg) pork belly
Fresh arugula or watercress for serving
- Combine all brine ingredients, except the water, in a saucepot and bring to a boil. Simmer 5 minutes to infuse flavour, then remove from the heat.
- Stir in the ice water.
- Put the pork belly into a large (gallon/3.8 litre) zip closure bag and add enough brine to cover completely. Zip the seal and refrigerate overnight. (Reserve excess brine for another use.)
- Fill and preheat the SousVide Supreme to 162F/72C (or for a quicker cooking alternative preheat to185F/85C.)
- Remove the pork belly from the brine, pat dry, and vacuum seal in a cooking pouch.
- Submerge the pouch in the SousVide Supreme and cook for 12 hours (at the lower temperature) or 4 hours (at the higher temperature.)
- Remove from the bath and, if not using immediately, chill thoroughly in the pouch in an ice water bath (half ice, half water) for at least one hour.
1 ounce (30 ml) lime juice
1/2 Serrano chile, trimmed, seeded (if desired), and minced
2 teaspoons (10 ml) fresh mint leaves, chiffonade
3 tablespoons (45 ml) olive oil
2 cups (480 g) diced watermelon
Salt and pepper to taste
- Combine the lime juice, Serrano, and mint in a small bowl. Set aside for 15 minutes for flavours to develop.
- Whisk in the olive oil.
- Add the watermelon and toss to coat.
- Season with salt and pepper to taste.
- Reheat the pork belly in its pouch in the SousVide Supreme set at 154F/68C for about an hour.
- Cut the belly into cubes and sear well on all sides in a hot skillet or with a kitchen torch.
- Transfer to a serving plate and spoon the watermelon vinaigrette over the meat.
- Garnish with arugula or watercress.