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Pork belly

nadavaaa

Hey guys, I'm about to do the sous vide pork belly recipe for the steamed buns, wanted to ask if you think it would be OK to put it on high heat in the oven for a little bit of crispness? Or it wold ruin all the sous vide work?

Thanks!

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fisher23

Not a problem, I do the same thing but under the broiler with convection fan on full.

FrankM_3301

You definitely want to finish with some high heat! The oven will certainly work. I usually portion, then sear in a screaming hot cast iron pan, though deep frying to finish is nice too.

bkeene12

Either that or dunk it in a vat of hot oil for about 60 to 90 seconds. CS introduced me to this method and it is my favorite.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I give damn near everything a quick dunk in the fryer before SV and sometimes after as well.....I tried freezing a Chardonnay and then deep frying it.....didnt work worth a shit!

nadavaaa

Awesome, thank you guys!

I think deep frying wouldn't work for me, but I'll definitely try to broil it.