Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
SV pork belly?
Options
caliking
Posts: 18,731
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.
A happy BGE family in Houston, TX.
Comments
-
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.
-
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.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
-
NM. Wil post later from laptop. Won't format on iPad. I wish john in Carolina would speak to the mods about this.Keepin' It Weird in The ATX FBTX
-
@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#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
-
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-austinKeepin' It Weird in The ATX FBTX
-
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.caliking said:
Deep fried smoked pork belly?? Genius!!!
At what IT did you pull them off the egg?
-
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.
Steve
Caledon, ON
-
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.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum