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

bgebrent said:

Killer Matt!  Damn good for a hick.

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

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 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.