Pork Belly with Cannellini Purée and Gremolata

Pork Belly:
Preheat oven to 350°F/176°C or Sous Vide Bath to 167°F/75°C

Combine Pork Belly with aromatics in a roasting pan, add stock or water until it reaches halfway up the pork belly. Sous Vide – combine all ingredients in a bag and vacuum seal.

Braise Pork until tender, about 4 ½ – 5 ½ hours. Sous Vide for 12-24 hours. Less time cooking will give more of a steak like texture, more time will give it a fall apart braised texture.

(Optional) Press cooling pork belly underneath weight and parchment overnight. This makes for even consistent portions.

Portion pork belly into desired sized portions. Sear pork belly in a sauté pan and serve immediately.

Gremolata:
In a bowl combine chopped parsley, lemon zest, lemon juice, toasted garlic, black pepper and salt. Reserve gremolata for later.

Cannellini Purée:
In a food processor combine; drained cannellini beans, chicken stock, butter, and heavy cream. Blend until smooth.

Transfer mixture to a sauce pot and reduce until desired thickness, adjust salt to taste. Serve warm.