Monday, August 3 2020


Slow Cooked Pork Belly

Update: August, 16/2015 - 02:25

with chef Raphael Szurek from Marriott Hotel Ha Noi

Discover a new flavour of a usual ingredient as pork belly with a special recipe from chef Szurek of French Grill restaurant. The firm-but-tender, rich and well-brined pork belly along with the spicy taste of bell pepper coulis and the creamy flavour of squid ink sauce will bring you a fantastic adventure.

Ingredients: serves 4

For pork belly:

  • 1 kg pork belly
  • 1l water
  • 100g salt
  • 50g sugar
  • 50g olive oil
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 pcs garlic

For bell pepper coulis:

  • 5pcs bell peppers
  • 2 tsp olive oil
  • Salt and pepper to taste

For squid ink sauce:

  • 0.3l white wine
  • 50g shallots
  • 50g button mushroom
  • 0.3l fish stock
  • 0.1l cream
  • 6g squid ink
  • Calamaries (baby squid) & romaine lettuce to taste


  • Combine water, salt and sugar and use to brine the pork belly for 6 days. Remove from brine, clean and dry. Add in sous vides bag with olive oil, garlic, thyme and rosemary. Cook 16 hours at 70oC.
  • Roast peppers in oven. Peel skin and remove seeds. Blend with olive oil and correct seasoning with salt and pepper.
  • Reduce white wine with chopped shallots and mushrooms. Add fish stock and reduce again. Add cream and squid ink.
  • Sauted calamaries in a very hot pan.
  • Grill romaine.
  • Plate all components. Serves hot.

You can sample the dish at Marriott Hotel Ha Noi, 8 Do Duc Duc Road, Me Tri Ward, South Tu Liem, Ha Noi. Tel. +84 4 3833 5588.

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