Sous Vide Pork Belly Question

Getting ready to sous vide pork belly for the first time. It will also be my first time eating pork belly that isn't bacon.

Does anyone know the difference in taste between the two pork belly recipes Chef Steps gives us. There's the braised and the basic brined version. Not sure which to start with. I'm gathering all the ingredients to try both recipes now.

Also, does it make any difference in taste if I use equilibrium brining vs. the shorter, but more salt heavy brining?

Can't wait to try pork belly for the first time!!!

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Matthew_Snyder_68770

I've found that equilibrium brining is so much more useful than a quicker, higher salt concentration brine. It's the only way I do it now; to me, the added time isn't even a factor, as it's passive and largely takes place while I sleep.

Brandon_Byrd_40557

I've made both of the CS recipes and I much prefer the unflavored brine (just salt, sugar, Instacure, and water). Maybe it's just me, but I find the spices they use in the Heston-inspired recipe very reminiscent of hot dog flavoring. Perhaps this was a result of the particular brands of spice I used or is a consequence of my own personal history with hot dogs. But I made a rather large batch with that recipe and ended up smoking them after they were cooked to combat "the hot dog effect." Now when I make the recipe I use the plain brine and cold smoke half of the belly before putting it in the bag. That way I end up with a good amount of smoked and unsmoked belly that I can keep on hand for any occasion.

I'd agree with Matthew that equilibrium brining is totally the way to go. It may take a bit longer, but you don't have to worry about oversalting, you don't have to do a fresh water soak after brining, and the results are more predictable.