Maple Glazed Pork Belly

Preparation

Pork Belly

1. Season the pork belly with salt and the white pepper ( twice the amount you would use for a steak) 
2. Crush the star anis and rub onto the pork belly with the fresh thyme and ginger.
3. Place the pork belly into a food sealer or vacuum pack bag, add the maple syrup and seal the bag.
4. Cook immersed in water (sous vide) at 72 degrees Celsius for 24 hours. Remove and let cool down without removing it from the bag. (The pork belly can be stored for several days in a refrigerated area).

Sweet Potato Puree

1. Wash the unpeeled sweet potato, wrap in tin foil and bake in an oven at 375 degrees Celsius until it has a soft squeeze to the touch and/or you can smell caramelization.
2. Remove foil and skin and smash in a bowl adding the hot melted butter and season with salt and the finely chopped jalapeno.

Apple Cilantro Slaw

1. Combine the apple cider vinegar, maple syrup and soya sauce in a bowl with a whisk.
2. Cut the apple into fine stripes (julienne) , chop the cilantro and add to the dressing.

To finish the dish remove the pork belly from the vacuum bag. Clean off all access fats and juices and dry with a kitchen towel. Cut into 6 equal sized pieces.

Sear in a non stick pan on both sides until golden brown. To make sure it is hot to the center, finish in the oven for 5 minutes.

To serve: Place a couple of soup spoons of the sweet potato puree on a plate. Place the pork belly on top of the puree. Garnish with the apple salad. Drizzle some of the dressing across the dish.