Sous Vide Pork Belly
- Thread starter johnnytex
- Start date
DivotMaker
New member
That's a new one, Tex! I've never heard of anyone doing a belly in the bath! I would think it would benefit from a long bath, to get that fat really soft. A standard pork rub and salt, then maybe 4 hours at 145? I'm just guessing, but I bet it gets Kari, and some of our real sous vide experts, thinking!
SconnieQ
New member
I've done it, and it works great.
Not only are these guys videos entertaining, they really know what they are doing when it comes to sous vide. This is my favorite style of pork belly. It is like the pork belly that is used in pork belly buns at asian restaurants (as shown in the picture below). You can eat it however you want though. It's delicious.
Sous Vide Everything – Pork Belly
You could also apply a rub and cold or low-temp smoke your belly for a few hours first, then sous vide. I recommend 150 for 36 hours in the sous vide bath, like the Sous Vide Everything guys do in their video.
If you want to cure and smoke it in the style of bacon, the Chefs Steps instructions are great. This is especially good cut into 2-inch squares, then quickly seared in a screaming hot pan or grill to form a crust.
ChefsSteps Fat Duck–Inspired Ultimate Pork Belly
Just make sure you weight your pork belly down with something. It wants to float. Also, it's easiest to cut if it is chilled. It can be so succulent and tender, that the layers of fat and meat might want to slide around when you cut it. So after you've eaten what you must right away, chill the remaining and cut into your thick slices or chunks when cold.
Not only are these guys videos entertaining, they really know what they are doing when it comes to sous vide. This is my favorite style of pork belly. It is like the pork belly that is used in pork belly buns at asian restaurants (as shown in the picture below). You can eat it however you want though. It's delicious.
Sous Vide Everything – Pork Belly
You could also apply a rub and cold or low-temp smoke your belly for a few hours first, then sous vide. I recommend 150 for 36 hours in the sous vide bath, like the Sous Vide Everything guys do in their video.
If you want to cure and smoke it in the style of bacon, the Chefs Steps instructions are great. This is especially good cut into 2-inch squares, then quickly seared in a screaming hot pan or grill to form a crust.
ChefsSteps Fat Duck–Inspired Ultimate Pork Belly
Just make sure you weight your pork belly down with something. It wants to float. Also, it's easiest to cut if it is chilled. It can be so succulent and tender, that the layers of fat and meat might want to slide around when you cut it. So after you've eaten what you must right away, chill the remaining and cut into your thick slices or chunks when cold.
DivotMaker
New member
That looks like a great way to do the belly!
