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Sous Vide Asian Pork Belly
The Cen-Tex Smoker
Posts: 22,951
Had some belly parts left over from my bacon this week so I took some odds and ends to make some snacks. I put them in the Sous Vide for 36 hours, glazed them with a soy, ginger, Mirin reduction. 36 hrs was too long for there thinner parts but the flavors were great. I'll definitely do this again with a 12 hour sv
Keepin' It Weird in The ATX FBTX
Comments
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What happened to the porchetta?Belly is the next thing I'll try sous vide. My plan is to rub with jamaican jerk spices and then cook sous vide for 36-48 hours and finally sear all sides in a cast iron pan to crisp the skin. My butcher expects to get his ordernext tuesday.____________________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
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paqman said:What happened to the porchetta?Belly is the next thing I'll try sous vide. My plan is to rub with jamaican jerk spices and then cook sous vide for 36-48 hours and finally sear all sides in a cast iron pan to crisp the skin. My butcher expects to get his ordernext tuesday.Keepin' It Weird in The ATX FBTX
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smokesniffer said:That looks amazing. Nice going
Thanks smoke. A little too much time in the sv but I'll try to dial it in and do it again for sure. Belly is so good in so many waysKeepin' It Weird in The ATX FBTX -
What was the water bath temperature?____________________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
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