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OT- Sous vide Asian inspired pork belly tacos

sumoconnellsumoconnell Posts: 1,431
This may be my best cook to date.. That's not the highest bar, but good enough for me to post. There is no egg here, so it's OT.  

Due to iPhone, I'll post in steps.

36  hour sous vide one inch cubes of pork belly at 170..



I had two bags the same size, that's 3# raw.
+++++++++++++++++++++++++++
Austin, Texas.  I'm the guy holding a beer.

Comments

  • sumoconnellsumoconnell Posts: 1,431
    Finish on a cast iron skillet..


    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • sumoconnellsumoconnell Posts: 1,431
    edited July 2017
    For a sauce, I minced garlic, Serrano, and ginger and sweated them with a little oil.  Then added hoison sauce, and tossed in the finished cubes..



    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • sumoconnellsumoconnell Posts: 1,431
    To serve, made some picked onion and carrot, and used a Jicama "tortilla" shell, finished with cilantro.

    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • sumoconnellsumoconnell Posts: 1,431
    So dang easy and great, I had two more.  Call the cardiologist.


    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • sloveladslovelad Posts: 1,741
    Wow! Bucket list cook here
  • WolfpackWolfpack Posts: 2,745
    I've never seen a jicama shell? Did you make these?
    Greensboro, NC
  • sumoconnellsumoconnell Posts: 1,431
    I can buy them from HEB , great for pork and fish tacos..




    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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