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Sous vide pork belly

Discussion in 'Food and Drink' started by Rami, Sep 4, 2014.

  1. What can i do to flavor the pork? Do I need to brine? I don't have the time to brine before people come visiting Friday night.

    What should I do?
  2. bieniek

    bieniek Founding Member

    You dont have the time to brine yet you have the time for it to sit in the bath for 100 years? We talk this friday?

    The pork can be flavoured with almost anything, safe bet is a gulash style marinade/brine with sweet paprika but you might very well use oyster and fish sauce and or manis along some fresh chillies and ginger

    Might be a good idea to cook in a portion pieces. might loose a lot on presentation but cooking time reduces. And so is flavour transfer
  3. Well I was planning to put it in tonight or tomorrow morning. Otherwise will have to think of something else.
  4. Rami - while a 'normal' process might be an overnight brine before sous vide, you can skip the brine and sous vide in a braising liquid.

    Try soy, mirin, sugar and fish sauce for the liquid, along with some garlic and scallions. I know some people go for very long cooking times, but Keller does 180F for 10- 12 hours, so you still have time if you skip the brine. (at least I think you still have time....you must be 10 hours ahead of me)
  5. MotoMike

    MotoMike Founding Member

    this sounds good. how are you finishing the pork? broiler? grill? nothing?
  6. It will be very soft and tender after the long sous vide. I would chill it so you can remove the fat collected in the bag, and so you can cut it into nice slices. Then sear or broil for a crispy outside.
  7. Jim

    Jim Old Curmudgeon Founding Member

  8. MotoMike

    MotoMike Founding Member

    oh yeah. sounds great!
  9. Well I went garlic, onion, chicken stock, duck fat. Dry rub was five spice nutmeg fennel salt rosemary sprig. In sous vide for 18 hours.

    Ps I sent this out on Thursday afternoon. You guys are a day ahead.
  10. ImageUploadedByTapatalk1409894947.282806.jpg

    Dried in oven overnight. Will crisp up under high hight later.
  11. chefcomesback

    chefcomesback Founding Member

    I forgot to take pictures of it during sous vide but this is the pork belly I got , Once it's cooked , press between two pans or trays with a weight on the one above , using a spoon peel the skin, save for cracking
    In the meantime compress some honeydew and cantaloupe ,
    mix with shaved fennel , fennel fronds , olive oil , salt , lemon juice ( I retired the mandolin in my kitchen , all my chefs have to cut it thin by hand using push cut)

    Cut the skin in strips , toss with white vinegar and rock salt , cook between two grease proof paper at 220c ( ~450) for 16-18min until it almost puffs ,
    Fat side down I cook the pork belly until crisp , warm it further in the oven
    Then serve with the shaved fennel salad , basil and crispy crackling
  12. Jim

    Jim Old Curmudgeon Founding Member

  13. zwiefel

    zwiefel Rest in peace brother

    That looks awesome!

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