SV pork belly?

caliking · November 2014

I have some cut portions of pork belly in the freezer, which I know I bought a while ago because someone had posted about SV pork belly. But now I can't remember who that was.

Little Steven possibly? Anybody else have any pointers? Planning on doing these next week.

Mud Pig · November 2014

I smoked some pork belly for a dinner party this past week. 2 hours at 300 deg. Then I cut them into bite size pieces, dusted them with cornstarch and flour, and deep fried them.

Basted with Mirin and soy sauce while they were still hot. Turned out amazing.

caliking · November 2014

Deep fried smoked pork belly?? Genius!!!

At what IT did you pull them off the egg?

Mud Pig said:
I smoked some pork belly for a dinner party this past week. 2 hours at 300 deg. Then I cut them into bite size pieces, dusted them with cornstarch and flour, and deep fried them.

Basted with Mirin and soy sauce while they were still hot. Turned out amazing.

paqman · November 2014

Old thread: http://eggheadforum.com/discussion/1146259/pork-belly-baby-back-ribs-sous-vide

The Cen-Tex Smoker · November 2014

NM. Wil post later from laptop. Won't format on iPad. I wish john in Carolina would speak to the mods about this.

caliking · November 2014

@paqman - great thread. Thanks for the link.

I'm thinking of making pork belly buns (steamed buns, with some kind of pickled condiment like radish or onions to cut the richness of the fat a bit. Found a seriouseats link that looks promising.

http://www.seriouseats.com/2013/10/sous-vide-101-pork-belly-buns.html

paqman · November 2014

Deep frying is the way to go after cooking sous vide in my opinion. That being said, I don't consider myself an expert. I only cooked belly 2-3 times. Too fat for my taste, I reserve it for bacon and beans... pickled condiment sound like a plan.

The Cen-Tex Smoker · November 2014

on the 2 that I did, I found that less is more in the bath with belly. I did one @ 36 and one at 72 and they were both mushy. I talked to the guys at Uchiko and they said they "only do a few hours". I think 12 might be the number. I would try 12 and hit it with the caramel fish sauce from Uchiko before a hard sear on the top. Here is the sauce: http://eggheadforum.com/discussion/1164017/fish-caramel-sauce-from-uchiko-austin

Mud Pig · November 2014

caliking said:

Deep fried smoked pork belly?? Genius!!!

At what IT did you pull them off the egg?

I didn't go by temp. I smoked it for two hours and felt that it has to be done. I imagine 165 IT has to be spot on since that is what most pork is considered cooked at.

Little Steven · November 2014

I did some last Christmas. 72 hours at like 150 as I remember. Broiled it as high as it would go for about 5 minutes skin side up.

caliking · November 2014

The Cen-Tex Smoker said:

... Here is the sauce: http://eggheadforum.com/discussion/1164017/fish-caramel-sauce-from-uchiko-austin

Gracias. I had forgotten about that sauce. I happen to have some Brussels sprouts handy too.

Little Steven said:

I did some last Christmas. 72 hours at like 150 as I remember. Broiled it as high as it would go for about 5 minutes skin side up.

Did you serve with steamed buns or standalone? What did you think of the texture after 72hrs? From what I have found, many think it is too soft. I'm planning on making the steamed buns from scratch.

SV pork belly?

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