OT - Asian SV Pork Belly with Udon Noodles on the Blackstone

tarheelmatt

Have wanted to SV some pork belly and also throw some Asian swag down.  Done some udon noodles for my niece for her birthday (she wanted the Japanese steak house theme), so did these with some cabbage, onion, red, and yellow bell pepper.  

Turned out pretty tasty.  I would have like the belly to not be as tender next time, but that's an easy fix.  


Made this video.  First one, so take it easy on me.  

https://youtu.be/BrHsEg8bpsg


Here's some pictures too!  








Thanks for looking!  

JohnInCarolina

Chubbs

That's a beauty. Nice work

kl8ton

Looks great!   That gives me more Blackstone inspiration!  Now I want noodles. 

BJM2932

Damn, solid work Matt 

caliking

Fark. You killed that! Very nicely done.

Hans61

This would be me on that food! 

bgebrent

Killer Matt!  Damn good for a hick.

Biggreenpharmacist

Nice!  

SmyrnaGA

I never understood the Blackstone craze before, now I want one!!!

thetrim

That's a performance that should make all Butt Blasters very proud!

Killit_and_Grillit

thetrim

Matt, I just watched your video...  Great stuff, but I would prefer if somewhere in there you made a smoking volcano out of an onion.  Very nice seasoning on there! Very nice work!

Biggreenpharmacist

That bear looks cold and bored. 

Dyal_SC

Exquisite.  

johnnyp

dude...

tarheelmatt

SmyrnaGA said:

I never understood the Blackstone craze before, now I want one!!!

It's a great tool, at least for me.  Use it 4-5 times a week I'd say.  I use it a lot to finish my SV cooks off lately.  

tarheelmatt

bgebrent said:

Killer Matt!  Damn good for a hick.

Thanks buddy.  I'll take the last sentence as a compliment too.  

slovelad

What was your method for the SV pole belly? Going to have to give this one a shot.

i use my black stone for two things: hibachi nights and family breakfast, but this might add a third 

tarheelmatt

slovelad said:

What was your method for the SV pole belly? Going to have to give this one a shot.

i use my black stone for two things: hibachi nights and family breakfast, but this might add a third 

I actually wrote the ingredients out this time, but they're at home.  I'll get that to you.  

Essentially, use your favorite flavors (soy sauce, 5 spice, garlic, ginger, green onion, canola oil, sugar, brown sugar).  

I SV for 10 hours at 170°.  I think I'd go less time and less heat, maybe try 8 hrs instead.  The meat was too tender (texture thing) for my liking, but you might like it.  

EggObsessed

@tarheelmatt, did you marinate the meat in the soy mixture BEFORE SVing?  This looks outstanding, and I want to get it right.

DoubleEgger

Another stellar effort Matt

JRWhitee

That looks fantastic Matt!

WeberWho

Man that looks good!

NoJokeSmoke

Looks Great!  Can't wait to try it!

pgprescott

This looks awesome! My only issue is its hard to crop out the MH and pass the work off as my own! LOL! Brilliant!

StillH2OEgger

That looks really outstanding! Great work.

Stormbringer

Whoa, that looks amazing.

Jeremiah

Holy smokes dude. That's killer. 

tarheelmatt

EggObsessed said:

@tarheelmatt, did you marinate the meat in the soy mixture BEFORE SVing?  This looks outstanding, and I want to get it right.

I did marinade for one day. 

This was my notes:

4 Tablespoons low sodium soy sauce 
3 Tablespoons brown sugar 
1 garlic clove or 1/2 teaspoon powder
Thumb of ginger
Juice of half a lime
2 tablespoons honey 
1 Tablespoons rice wine vinegar 
1/2 teaspoon 5 spice (I went 1 teaspoon and I felt it was too much). I actually thought I'd eliminate it all together as I'm just not a fan 5 spice. 
One green onion 
1-2 TBS canola oil

Mixed in mixer or Nutribullet. Had half for marinade and other for brushing while cooking. 

blind99

great cook!