Chef Cathal Armstrong's Roast Pork Belly Recipe

Chef Cathal Armstrong's Roast Pork Belly Recipe
5 from 1 ratings
At Restaurant Eve in Alexandria, VA, one of Chef Cathal Armstrong's favorite dishes is roast pork belly with braised cabbage and sous vide apples. It's a multi-stage recipe that involves brining the pork belly over several days, and there are several moving parts that first-timers may want to build up to. But the result is well worth it.For those who haven't yet gotten into the sous-vide game, the recipe for apples poached in simple syrup is a fantastic replacement. Click here for the chef's recipe for sous-vide apples.  -- Arthur Bovino
Servings
6
servings
Ingredients
Directions