Yield: 4 Servings

Ingredients:

Pork Belly:
• 2 pounds pork belly, skin on
• Salt and pepper, to taste

English Pea and Corn Succotash:
• 2 Tablespoons whole butter
• 1 Vidalia onion, diced
• 1 clove spring garlic, chopped
• 1 cup cooked corn kernels
• 3 cups chicken stock
• 1 pound cooked English peas
• Salt, to taste
• 4 Tablespoons parsley, chopped

Method:

For the Pork Belly:
Season the belly and seal in a sous vide bag. Cook the belly at 158°F for 17 hours. Plunge in ice water and chill. When ready to serve, heat a small amount of peanut oil in a pan, season, and sauté skin-side down until crispy and warm through.

For the English Pea and Corn Succotash:
Melt the butter in a sauté onion and sweat the onions until soft. Add the garlic, corn, and stock and cook until the stock is reduced to a glaze. Toss in the peas and warm through being careful not to overcook. Adjust seasoning, sprinkle with parsley, and serve with sliced pork belly.

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