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Glazed Nagano Pork Belly

18 hours Cook time 60 minutes Prep time 6 servings







Sous vide


  1. In a saucepan, bring 1 liter (4 cups) of water with the salt and brown sugar to a boil until dissolved. Pour into a large container and add the rest of the water. Add the pork belly. Cover and refrigerate 24 hours.


  1. In a bowl, mix all ingredients. Brush the flank pieces on each side. Salt and pepper generously.
  2. Fill a large pot or sous vide container with water. Attach the immersion circulator to the rim of the container according to the manufacturer's instructions. Set cooking temperature to 80°C (176°F). Allow water to reach the right temperature.
  3. Fold over the rim of two large sous vide bag or resealable freezer bag to keep the outside clean. In each bag, place 1 piece of pork belly.
  4. Turn up the rim of the bag and seal it with a vacuum sealer or immerse the resealable bag in water (without submerging) to expel the air, then seal it shut.
  5. Using a clamp, attach the bags to the sides of the container to completely immerse the meat in the water. Set cooking time for 8 hours.
  6. Immerse the vacuum bag containing the pork in ice water. Refrigerate until meat is cooled, about 6 hours or overnight.
  7. 7. Remove from bag and remove cooking fat. Cut into blocks of the size of your choice, retaining 454 g (1 lb) of scraps to make the pork kromeski. Refrigerate if necessary.


  1. In a saucepan, over medium heat, heat the oil. Sauté the onion until soft. Deglaze with balsamic vinegar and reduce until almost dry.
  2. Add the rest of the ingredients and bring to a boil. Simmer over low heat for about 45 minutes, stirring frequently, until the lacquer becomes slightly syrupy. Pass through a sieve. Reserve.


  1. In a food processor, chop the reserved meat, garlic, coriander, veal stock and vinegar. Salt and pepper.
  2. Using a 15 ml (1 tbsp.) ice cream scoop, shape the mixture into balls and place them on a baking sheet lined with parchment paper. If necessary, cover and place in the refrigerator for about 30 minutes to firm up.
  3. Place the flour in a bowl. The eggs in a second bowl and in a third bowl, the breadcrumbs.
  4. Coat each ball with flour and shake off excess. Dip in the egg then in the breadcrumbs. Squeeze well. Reserve in the refrigerator if needed.
  5. Preheat the oil in the fryer to 180oC (350oF). Line a plate with absorbent paper.
  6. When ready to serve, fry the kromeski, a few at a time, for 1 to 2 minutes or until golden brown. Drain on the plate. Keep warm if needed.


  1. Preheat the oven to 180oC (350oF).
  2. In a large non-stick frying pan, over medium-low heat, heat 15 ml (1 tbsp) of vegetable oil. Brown the flank pieces, fat side down, until they are nicely browned. Add the lacquer and coat the pavers. Bake for about 5 minutes or until the meat is heated through.
  3. Serve topped with the lacquer with the kromeski and microgreens.

Valeur nutritive (par portion)

  • 1653 calories
  • 57 g of protein
  • 87 g of fat
  • 160 g of carbohydrates
  • 3 g of fibre
  • 118 g of sugar
  • 7929 mg of sodium
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