English (UK)
English (UK)
Slowly cooked belly steak
Served with Hela Herb Oil Akropolis
Ingredients
600 g belly pork
60 g Hela Herb Oil Akropolis
Extra requirements: vacuum bags, vacuum machine and possibly sous-vide machine
Preparation
Remove the fat from the belly steak. Spread the Hela herb oil Akropolis over the belly steak and vacuum seal it.
Cook this for 9 hours in the sous-vide or oven at a core temperature of 78°C.
Let the belly steak cool down and portion it out.
You can serve the belly steak by baking it crispy or frying it at 180°C.
Tip: Sell or serve the belly pork with lemon, parsley and garlic so that it can be added during baking.
