Sticky sous-vide Pork Belly with buttery Spinach and Parsnip Purée

A dish that requires a Sous Vide machine (Anova/Joule) and time, but if those are used, the flavours and textures will reward you very much!
Its definitely worth trying it out! This dish can be served as a starter and as a main course!


For 4 people

Pork Belly:

  • 500gr Pork belly
  • 300ml Beef stock
  • 50ml Soy sauce
  • 2 cloves garlic
  • 1 stick lemon grass
  • 1 knob ginger
  • 70gr sugar

Parsnip Purée:

  • 500gr Parsnip
  • 150ml Vegetable stock
  • 120ml cream
  • 50ml milk
  • 1 clove garlic
  • salt, white pepper


  • 750gr Baby spinach
  • 1/2 clove garlic
  • 1 Tbsp butter
  • salt, white pepper
  • Nutmeg


  1. Pour warm water in a large pot and attach the Sous Vide machine to it and set it to 68°C. Alternatively set your oven at 120 degrees and for the follwing steps combine the ingredients into an oven dish and leave it in the oven for 1 hour.
  2. Combine the stock with the soy sauce, smashed garlic and lemon grass, sliced ginger and sugar. Taste the mixture and season to taste.
    The mixture should have medium sweetness and the taste of the aromatics should be distinclty tasteable. If not, adjust the taste and pour it into a heat resistant zip-lock bag so that no liquid can enter the bag. Salt the Pork belly and then add it to the mixture.
  3. Get as much air out of the bags and put them into the water bath for 1 1/2 hours.
    We are looking for a strong texture, its not supposed to fall apart.
  4. Peel the parsnips and cut them into regular pieces so that they all cook at the same speed. Put them into a pot, together with the rest and simmer until very soft.
    Pay attention because milk-cream mixtures tend to boil over really quickly!
  5. When very soft, strain the liquid into a cup and reserve. Puree the parnsip using a handblender and add the reserved liquid accordingly ro achieve a smooth texture.
    Season to taste and if there are still small lumps in the mixture, put it through a fine sieve.
  6. Melt the butter in a pan, add finely sliced garlic and the spinach with some salt.
    Let the spinach wilt down and season with grated nutmeg, salt and pepper.
  7. After the cooking time, take the pork bellies out of the bags, strain the mixture and reduce them down to a thick consistency.
    Coat the potk bellies with the glaze and plate!


You can serve this dish as a starter or a main course, choose your plate accordingly to the serving size.
When using a bowl pay attention to achieve some height while plating as it makes the dish look a lot better.

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