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Sous Vide Pork Belly

Chad_Miller_183475

16 hour sous vide pork belly, seared crispy skin

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Comments

Samuel_68313

Ha, no way. I have the Bernzomatic TS8000, not even remotely the texture I want.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

use a torch....works every time

Samuel_68313

Yeah I have done that, it works obviously but it's just not the same as having one cohesive piece of meat.

Chad_Miller_183475

We would dry it out on a resting rack at room temp for a day or two, then break it up in small pieces and hit it up in a deep fryer - salt it when it had cooled. Not the British style but i like that verssion too. Any crackling is good crackling!

Chad_Miller_183475

Thanks! It was my first attempt at it!

I brined the belly overnight, in salt, sugar and curing salt first.

Then sous vide at 158f for 16hrs.

Then i just scored the skin side and seared it in a mod hot pan for a few minutes in canola oil.

Viola!

tangma27

You could always separate the skin prior to cooking and cook that in an oven/fry it or something.

Samuel_68313

I still can't get the skin as crispy as I would like when I cook pork belly sous vide. And I have tried a lot of different ways. I want the really British style crackling but it just seems impossible to get without overcooking the meat.

Andrea_Andrea_12546

beautiful! how many degrees?