Sous Vide Pork Belly Bruschetta

1 ½ cups Pork belly

For the Brine:

1 cup water

¼ cup salt

⅔ cup sugar

1 pc bay leaf

1 pc rosemary

1 pc thyme

1 pc parsley

2 tsp mustard powder

For the Sauce:

½ cup diced onions

1 tbsp garlic

¼ cup soy sauce

2 tbsp brown sugar

1 tbsp honey

1 pc red chili

1 pc lemon, juiced

salt & pepper to taste

Bread, toasted & sliced as needed

green chili, cut to 1 inch as needed

To Cook the Pork Belly:

Using the sear/sauté function of the Brevillle Multi Chef™, combine all the ingredients in making a brine and bring to a boil.

Remove and cool it down. Once the brine is cool pour it over the pork belly and chill for 1 day.

Remove the belly from the brine and wash very well under cold water.

Vacuum seal the pork and cook it in a sous vide for 36 hours at 60°C.

To make the sauce:

Using the sear/sauté function of the Brevillle Multi Chef™, combine all the ingredients and bring to a boil.

Change the function to slow cook high and let it cook for 10 more minutes. Set aside.

To assemble:

Slice the belly, as the same size of the bread.

Grill the pork belly and the chili on both sides using the Breville BBQ Grill

Baste the belly with pork sauce

Put the seared belly on top of the bread followed by the chili and drizzled with a little pork sauce. Serve immediately.