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Pork belly + SV + Egg sear = good.

Hi all,

As the subject mentions, and as I'm sure lots of you know, there are some combinations that just work so well.

This is my 2nd time doing belly w/o removing the skin, and letting the SV bath melt it. 48 hours at 140F, followed by a sear skin side down on the Egg, grill at low level. Dome was just under 400F. Not quite getting where I wanted it. Opened the vents to go to 550, flipped the slab a couple of times over maybe 7 minutes.

Pretty good. The skin hand no tough left, and was slightly crispy. Meat side got some good grill marks.

When cut still warm, was at the pulling stage, and even a good knife was just making it fall apart. The remainder is chilling now, and I suppose will slice fine tomorrow.



Comments

  • blind99blind99 Posts: 4,211
    delicious!  what was the seasoning?  did you have any seasoning on it during the SV?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • gdenbygdenby Posts: 5,940
    I used a bunch of Penzey's Galena Street rub. A gift from my SIL. The other branch of the same family runs the Spice House, and their Bronzeville rub is similar, but more intense, and one of my favorites. So I used a lot, which was good, because the SV bag had a small leak, and most of the spices oozed out into the bath. (I'm cooking that down now for pork stock) So I smeared Walkerwood jerk sauce over the meat side before the sear.

    Lucked out, texture was very good, flavor was better than average.
  • I did a similar thing a few years ago at Christmas. I scored the skin rather than removing and went 76 hours in the SV. Reheated on a steel skin down. Just cut it into cubes and served it with some Saigon sriracha on the side. Man it lasted like two minutes

    Steve 

    Caledon, ON

     

  • gdenbygdenby Posts: 5,940
    I did a similar thing a few years ago at Christmas. I scored the skin rather than removing and went 76 hours in the SV. Reheated on a steel skin down. Just cut it into cubes and served it with some Saigon sriracha on the side. Man it lasted like two minutes
    Yeah, I was really happy w. how the skin melted into gel. I need more work on crisping the gel. Still, meat that can almost be inhaled. Yum-m-m.
  • That looks and sounds awesome @gdenby
    Snellville, GA


  • Photo EggPhoto Egg Posts: 7,903
    gdenby said:
    I did a similar thing a few years ago at Christmas. I scored the skin rather than removing and went 76 hours in the SV. Reheated on a steel skin down. Just cut it into cubes and served it with some Saigon sriracha on the side. Man it lasted like two minutes
    Yeah, I was really happy w. how the skin melted into gel. I need more work on crisping the gel. Still, meat that can almost be inhaled. Yum-m-m.
    Almost sounds like a deep fry finish would work well?
    Thank you,
    Darian

    Galveston Texas
  • gdenbygdenby Posts: 5,940
    Photo Egg said:
    gdenby said:
    Yeah, I was really happy w. how the skin melted into gel. I need more work on crisping the gel. Still, meat that can almost be inhaled. Yum-m-m.
    Almost sounds like a deep fry finish would work well?
    The recipe that got me going, which I seem to have failed to book mark, cooked the belly at a hotter temp, for a shorter time, then seared in a broiler. The skin turned out looking much like cracklings. As I mentioned, I didn't have the Egg up quite high enough, and I probably should have used a towel on the skin side.

    As wet at the whole things was, I wonder if deep frying wouldn't get a steam explosion.
  • Photo EggPhoto Egg Posts: 7,903
    gdenby said:
    Photo Egg said:
    gdenby said:
    Yeah, I was really happy w. how the skin melted into gel. I need more work on crisping the gel. Still, meat that can almost be inhaled. Yum-m-m.
    Almost sounds like a deep fry finish would work well?
    The recipe that got me going, which I seem to have failed to book mark, cooked the belly at a hotter temp, for a shorter time, then seared in a broiler. The skin turned out looking much like cracklings. As I mentioned, I didn't have the Egg up quite high enough, and I probably should have used a towel on the skin side.

    As wet at the whole things was, I wonder if deep frying wouldn't get a steam explosion.
    Can it be patted/blotted dry a little before the high temp finish without it falling apart? Seems like it being real wet would hinder all types of a finish.
    Thank you,
    Darian

    Galveston Texas
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