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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

Andrea_Andrea_12546

beautiful! how many degrees?

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.

tangma27

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

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!

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!

Samuel_68313

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

HammeredChef_DEFINITELY_does_NOT_work_at_22134

use a torch....works every time

Samuel_68313

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