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Sous Vide Chinese Crispy Roasted Pork Belly (Siu Yuk / Siu Gee Yuk / Sio Bak)

Kyrill_193415

Hi big enjoyers of quality life, so you can be big enjoyers of fine food

)

This is : https://www.sousvidelife.com/sous-vide-chinese-crispy-roasted-pork-belly-recipe , (two enthusiastic Asian young "chefs")

a link to a SV "babi pangang" recipe I followed at home according to its instructions, and it is delicious. I am born in Jakarta where a well developed Chinese middle class exist exquisite in Chinese cooking. So I know the taste of a good Chinese Crispy Roasted Pork Belly. The reason I post it here is the "authors" of the recipe use a considerable LOWER SV cooking time. of the pork belly, not the usual 24-72 hours, but 6-8. They experimented as long as necessary in order to duplicate the taste and structure of the genuine thing. But it is at 72,5 C and I know Chefsteps uses that temperature grade sometimes also for low cooking times for meat.

I did 7 hours at 70 degrees ant it was perfect

Annaray

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artstype

Beautiful! the link is a bit odd, though. I think this will work:

https://www.sousvidelife.com/sous-vide-chinese-crispy-roasted-pork-belly-recipe

fisher23

Pork belly done crispy is amazing. That's what is so great about sous vide, to get the texture the way you prefer it you can vary time and temperature. As long as you follow a very simple rules and keep your product out of the unsafe danger zone you really can't go wrong.

Kyrill_193415

John,

yes, SV does need experimenting as one type of meat for instance can differ so much, by the unique history of the animal determined by the farm that raised the animal. For its perfect texture it needs its special cooking time and temperature.

In this casesI hesitate to experiment further as the authors did that already, but were willing to experiment further to lower temperatures, with more time. In Chinese kitchen however, they throw boiling waters over the skin or actually boil it for some minutes to make it crispy in a later phase. So i wonder if temperatures under 150-152 F will actually prepare the skin to become that crispy as well. I will post here my findings

The original 5 spices can be replaced for a different dish, by fresh ginger, garlic, fresh red peppers and crushed fermented black beans.

thx Clay

Jawad_Al_Kahwati_288887

Very nicely done! Looks so good.