Slow cooked pork belly, pea tartare, onions

Paul Foster's sous vide pork belly recipe sees this flavourful cut of meat being salted, cooked sous vide, pressed overnight and finally seared in a pan for a delicious golden exterior. Matched with raw pea tartare and a host of aliums, this recipe is all in the preparation.
Find the recipe here: www.greatbritishchefs.com/reci...
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[@Kabuto218]

if you can't use the sous vide method, you can make pressed pork belly as well by putting it in a tray and put another tray with the same size over it and put some good amount of weight on top of it, and put it in the fridge for 6 hours. Just remember that before you do this, just cook your pork belly in the oven with tin foil for 3 hours.

[@DinhSiTeehee]

Great work! Thanks for sharing