Go to the Recipe: Stupidly Simple Sous Vide Pork Belly
Are we going to see a full recipe for the steamed buns?
I second this!
I third this!
Cuatro!
I'm surprised... no post-Sous Vide searing?
No sear at the end?
Hi James Stewart, This is a really simple technique that makes the most of "bag juices" to create a sticky glaze. Searing is always an option, though. Oh hey, here's a recipe with a searing step right here. https://www.chefsteps.com/activities/sous-vide-pork-belly
Hi Pete, check out what I wrote to James Stewart.
Stay tuned, they're coming!
You stay tuned too, Tim!
You should also stay tuned, Zach.
Great recipe. I made the lower temp version and served with Spicey Thai Green Mango Salad. Perfect!
Stay tuned to the third!
@Jess Voelker Is that really 1 liter of soy sauce in the recipe ? It looks much less in the video and the reduction. Grant has one 10 oz bottle in the video, 1 L would be more than three full bottles.
I have to say....I learn so much more from you guys than my cooking school ! You guys really help us out a lot when it comes to learning cool techniques.....rock on !!!!
Is it okay to cook in plastic?
define plastic? PVC = no ; PET and PE = yes
How does this sous-vide pork belly differ in result from your older recipe where you have to brine for 96 hours?
Salt + soy sauce is not going to be salty??
Is the belly skinless? I couldn't quite tell in the video. Tks!
You know what? You're right John. I changed to as needed. It's not meant to be an exact instruction, and a liter seems excessive.
Betsy: Here's our complete guide to sous vide packaging. https://www.chefsteps.com/activities/a-complete-guide-to-sous-vide-packaging
It's skin on, I can see nips in the "just before glazing" photo.
Step 2 needs to be changed too, it still has 1L. Thank you.
Fourth!
link to bao bun recipe? pweeeeze
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?
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.
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!
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.
I was wondering the same. I guess I'll find out tonight b/c I just did exactly as the video and my belly is in the bath. I've got a backup sauce ready just in case though. Will report back.....
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.
Thanks for turning me onto Nigel Slater's work. I can't find the pork soup recipe, though. Where did you see it? Thanks!!
It is "A year of good eating, the kitchen diaries III". Lovely book with great simple recipes.
I know it isn't in the recipe but I think that's sugar
Yep, it was too salty, especially after it reduced to the desired consistency. I've always been taught to salt after reducing just for this reason. Maybe josef is right, perhaps it was sugar?
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!
Well, after the steam buns recipe from last night, I know what I'm doing on Saturday.
Great idea - thanks. But with or without the marinade?
Correct!
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!
I would suspect it's sugar so that the reduced glaze gets nice and sticky.
sooooo i dont have a fancy sous vide machine but i still want steamed buns can somone gift me a sous vide machine or tell me if i can braise with some soy five spice some ginger and some other aromatics then drain and reduce that liquid thats left and then glaze and make the bun recipe and put the 2 together or is there a better way
Which is the preferred temp for steam buns?
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?
I'm doing sliders with it. Which preparation would you recommend?
Chefsteps should make an Authentic Ramen recipe or class! Who else agrees?
Ramen class!
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?
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.
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.
Ramen it is! Please!!
Ramen
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!
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.
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
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!
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 ?
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
Is it possible to get crispy crackling after SV?
Would also like to hear the answer to this one...
Blow torch
Too long at that high of temperature would make it really dry. Temperature only doesn't matter when it's at low temp.
