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Pork Belly

cdecluitt

I have always adored pork belly and have an order inbound. Given the videos posted on the site, what are the suggested parameters for cooking pork belly sous vide?

THANKS!!!

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Jack_Mayer_85396

That looks great! Got to put this on the list to do SOON!

seijoed

Looks fantastic!

63C eggs?

cdecluitt

I finally made the frisée salad suggested here. The Wife was entranced!

cdecluitt

I finally was able to get a reasonable amount of pork belly and made the recipe on the main site and WOW!!! It is incredible. Thank you for the recipe!

Shannon_Barnes_68642

I've been cooking mine at 71C for 24 hours. I've seen ranges of time and temps, so I took the middle road on both. I am very happy with the results, and haven't yet deviated from this, although I'm curious to try 60C for 36h. I do brine mine first, for at least 12 hours. I now have a few packets of pre-brined belly vacuum sealed and in the freezer for sous viding on a whim, since I apparently need help with portion control where pork belly is concerned.

seijoed

That reminds me that I need to go flip my bacon.

tuckatodd

Looking forward to this recipe. I have one portion of pork belly left from my 11lbs slab.

cdecluitt

OUTSTANDING! Thanks Chris. How fortunate I picked up some Prague Powder #1 for a Foie Gras recipe a few days ago. I look forward to the recipe!

Chris_Young_80640

@Christopher_DeCluitt - I recommend a brine with some nitrites and then 36 hrs @ 60C / 140F. I will get a full recipe up on Monday.