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Sear Pork Belly?

wes.sand

Considering making my first sv pork belly for a trip I'm taking.

Can I sear it over a charcoal fire (i.e. charcoal chimney used to sear steaks) on a skewer?

Friend and I are flying a small plane into a remote part of Alaska to go fishing for several days. Food is important, so I'm planning meals that are largely sous vide in advance and can be warmed, seared over charcoal, and served. Any ideas for great prep ahead accompaniment for the pork belly (served as an appetizer or late afternoon snack) would be much appreciated.

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bkeene12

Rub some honey on it before putting it over the flame- I think that burnt sugar would really get you where you want to be.

Brandon_Byrd_40557

I wouldn't sweat the temperature too much. The reason you cook pork belly SV isn't so much to get to the right level of doneness (like it is on a steak) but to achieve a particular texture. That texture will remain, more or less, even if you happen to be a little over zealous in your searing and bring the meat's internal temperature over where you'd like it to be. In addition to searing in cast iron and blowtorching, I often deep fry pork belly and it comes out very nice even though the internal temperature can end up higher than the temp at which it was cooked SV.

wes.sand

Thanks. We will be heating in a dutch oven filled w/ warm water to get the chill out, so should be fine. on temps. I'll throw in a thermometer, which won't take any space/weight. Appreciate the recommendations - time to make some pickled radishes and cukes. Can throw in a little applesauce as well. All easy to pack and don't take much space. Thanks again.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I think it would be awesome over charcoal, better than a torch. Remember when reheating SV the you want to stay BELOW the temp you cooked it at. Take your thermometer;) pickled radishes, pickled cucumber or a jar of applesauce.