Go to the Recipe: Stupidly Simple Sous Vide Pork Belly
What's the best way to crisp up the skin side? Just fry?
Planning on doing this with an Italian flavour profile – fennel seeds, some peperoncino and white wine. Any experiences regarding using the white wine straight out of the bottle or reducing it beforehand (and getting rid of the alcohol)? Thanks a bunch!
Just slice the belly up into 1-1.5 inch pieces and brown to whatever color and texture you like. This should take out the rubbery skin and firm up everything. Good luck!
176F sounded to high to me, so I did 10 hours at 161F. Torched it. Perfect! Thanks for the inspiration. I'll experiment with a lower temp, too.
Bottom line...seems like the 7-hour method is better if you intend to slice and deep-fry for chicharonnes?
This recipe is terrible. I ruined my belly at the "braisey" temp -- way too hot! All of the fat rendered out and I was left with a tough, dry chunk of meat. Really bad. Def do not recommend this method. The glaze was fine, but way too salty.
Too long at that high of temperature would make it really dry. Temperature only doesn't matter when it's at low temp.
This is a moronically unintuitive program.
Just cooked 7.5lbs of pork belly in an Asian style braising liquid for 10 hours @ 170, it was good but didn't come out as soft and fall apart as I had hoped and the skin was somewhat rubbery. I did it in three bags so I still have two sitting in the fridge (after an ice bath). I'm wondering if it's advisable (and safe) to re-cook them at a different time/temp in an attempt to get the texture I was hoping for (something like the beef short ribs 48 hours @144 °F). Any thoughts?
Blow torch
Would also like to hear the answer to this one...
Wasn't a fan of the glaze. Found this to compliment the belly better
1/2 C Sriracha, 1/2 C honey, 2 tsp Orange Peel and 2 tsp Hoisen Sauce.
Not overly spicy for those that don't care for heat.
what is this 'as needed' bs?
Is it possible to get crispy crackling after SV?
Try this authentic Chinese way - Star anise 3, ginger 0.5~1, garlic 2, leek 2, pepperonchino or red pepper for 5, soy sauce 100ml, sugar 2Tsp, oyster sauce 1 Tsp
I bought a 4.5 kg slab of pork belly(includes some ribs too) to cook sous vide then crisp up the skin in the oven at an attempt to simplify/modernize the Norwegian traditional Christmas food of "ribbe"(ribs). Would you advise me to brine it for 2 days then cook it for 24 hours at 68C followed by a brown sugar and water glaze? roasting it in the oven at 230C for 20 minutes ?
Was this ever answered? I'm curious what temp is best for the pork if going in buns. Also can the pork be cooked in advanced? If so what's the best method for reheating prior to assembly? Cheers!
Hi, I'm planning on doing some Bahn Mi sandwiches soon, and I was wondering what cook style you guys would suggest? There's also the Fat Duck inspired version with a different cook time/temp. Any suggestions? https://www.chefsteps.com/activities/fat-duck-inspired-ultimate-pork-belly
I'm suspecting that the instructions for "steaky" vs "braisy" are backwards. We did the 7 hour @ 176F and ended up with a very steaky texture, not at all the meltingly tender texture we were hoping for. Thinking about it afterwards, it would make sense to cook low and slow to get the really tender bite. Don't make our mistake, folks. I also think that they must have added sugar, not just salt, to the bag, especially with all that soy sauce. We whisked some brown sugar into the cooking liquids, reduced to a glaze to brush over the meat, then broiled 10 minutes until crispy dark brown.
Made this tonight along with cassoulet-style beans (add red wine vinegar to have your mind blown) and some green beans (bacon, cider vinegar). Unfortunately we ran out of gas before I managed to reduce the glaze. It tasted incredible though, great recipe!
Ramen
Ramen it is! Please!!
Could we get some more details around the exact aromatics that were used in this recipe? I made it over the weekend and would love to have something to compare it too.
Just made this in the 7 hour time frame. Excuse my language but it was F&?@&",!!!!Awesome. Never had anything quite like this before. Tender, rich and melt in your mouth pork fatty goodness. I used soy sauce, honey, sriacha, ginger, garlic, black pepper, onion powder and sesame oil. I did brown it afterwards before I glazed and sprinkled sesame seeds.
How much soy goes in the bag? how much ginger? and is it salt or sugar in the bag and how much of the sugar or salt?
Ramen class!
Chefsteps should make an Authentic Ramen recipe or class! Who else agrees?
I'm doing sliders with it. Which preparation would you recommend?
Hi there! Are you wondering about the temp the pork belly should be cooked at if the intended us is inside steamed buns? Or the temp for making steamed buns?
Which is the preferred temp for steam buns?
Got 4 of these going right now! I used soy sauce, fresh ginger, Chinese 5 spice, brown sugar and a little rice wine vinegar. No added salt because of all the soy sauce. I probably should have added a little black pepper too but remembered after the seal Next time! See you in 7 hours porkies!
Correct!
Great idea - thanks. But with or without the marinade?
Well, after the steam buns recipe from last night, I know what I'm doing on Saturday.
Ok, I just want to make sure, "braisey" (super crazy tender) is only 7 hours at 176 degrees F and not the 24 hours? Thanks!
It is "A year of good eating, the kitchen diaries III". Lovely book with great simple recipes.
Thanks for turning me onto Nigel Slater's work. I can't find the pork soup recipe, though. Where did you see it? Thanks!!
Looks like Star Anise and Ginger, going with the Asian flavors. I would think 4-5 pods would be good and1/2 inch of ginger sliced thinly. Depends on how strong you want the flavors to be.
Hi everyone, here is my test, with Nigel Slater's pork soup and marinated soft boiled eggs. Way too quick to eat it compared to the cooking time but totally worth it.
How about some help with what kind of and how much 'aromatics' to add to the bag? I need some help! I can't even recognize the fresh herb in the video! (What is it?) Otherwise, thanks for an inspiring recipe and a great repurposing of bacon!
Why not crisp the skin while you're at it? I'd stick in an oven at 150C for half and hour to dry out the skin a bit. Then I'd crank the oven to max, grill on and place the belly on the bottom rack. Find a stool, sit down in front of the oven and watch the magic. Remove when you start getting scared.
Can I get some advice about the best orientation about cutting up a pork belly? Just thinking about against the grain, etc... so in the images above from which side would this be sliced?
link to bao bun recipe? pweeeeze
It's skin on, I can see nips in the "just before glazing" photo.
Is the belly skinless? I couldn't quite tell in the video. Tks!
