Diced Pork Belly with White Bean Hummus

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Ingredients for 10 portions
  • For the diced pork belly
  • 100 g QimiQ Marinade
  • 200 ml Vegetable oil
  • 30 g Salt
  • Black pepper
  • 2 g Sugar
  • 1 tsp Pimento seeds
  • 3 Cloves
  • 2 Garlic clove(s), chopped
  • 1 kg Pork belly
  • For the Hummus
  • 170 g QimiQ Classic
  • 500 g White beans, cooked
  • 70 ml Olive oil
  • 20 ml White balsamic vinegar
  • 50 g BBQ sauce
  • 60 g Peppadew, red paprika
  • 2 g Cilantro, chopped
  • Salt
  • Black pepper
Method
1.

For the chopped pork belly: mix the QimiQ Marinade with the oil. Add the spices. Vacuum bag the pork belly with the oil-marinade mixture and place in the fridge overnight (weigh down with a cooking tray to avoid disforming the pork belly).

2.

Cook the meat in the vacuum bag in a water bath at 64 °C for 24 hours. Dice the pork belly.

3.

For the hummus: puree all the ingredients together finely with an immersion blender. Allow to chill for at least 4 hours.

4.

Remove from the fridge and allow to stand for 15 minutes. Stir well before serving.

5.

Tip: Smoke the pork belly before serving.