Ingredients
1 Kitchen IQ Sous Vide Pork Belly
100g Cumin powder 100g
50g Cumin seeds 50g
100 ml Pomegranate molasses
Fine salt
2 1/2 Aubergine cut into 1/4's
50g Fresh garlic cloves
100g Sliced almonds toasted 100g
150g Pipped dates chopped 150g
350g Cous cous 350g
Splash of Extra Virgin Olive oil
1 medium dicedonion
1 medium diced Carrot
1 diced Green Capsicum
1 Bay leaf
Sea Salt To taste
Fresh tarragon chopped to taste
10 Tsp Acidophilus Yoghurt
1 Lemon (zest and then cut lemon in 1/2 for juice)
200g Fresh pomegranate seeds
50g Baby cress garnish
Tip: Score the skin of the Sous Vide pork belly rub in 3/4 of cumin and seeds with fine salt quarter the aubergine rub on remaining spice then leave in fridge to marinate for 2 hours minimum.
Instructions:
In a hot oven (180c) roast pork belly for 30 minutes then remove.
Drizzle molasses over the pork, then add diced aubergine, onion, capsicum and carrot to the roasting tray and put it back in oven for 30 minutes.
In a large bowl place the cous cous. a pinch of salt, olive oil, the bay leaf and the dates.
Cover the dried product with boiling water and then wrap with cling film and leave in a warm place for 10 minutes.
Once the mixture has tripled in size, use a fork to fluff it.
Once the pork looks nicely roasted and caramelized. and the vegetables are cooked remove from oven.
Let this rest in a warm place.
Remove the diced vegetables from the roasting tray and add to the cous cous with tarragon mix.
Add salt as required to your taste.
Portion the pork belly.
To serve
Place the cous cous mix onto warm bowl plate place aubergine 1/4 next to it.
Place portioned pork belly on top drizzle over roasting tray juices
Spoon the yoghurt on to each portion and then garnish with pomegranate seeds and baby cress. If you like drizzle, dish with a little olive oil.
Serve and Enjoy!
