Lechon Kawali

So in the Philippines there is a dish called lechon Kawali and it is essentially crispy pork belly. Is there any way I can sous vide the pork belly with joule and still get a crispy top? I tried it once before and other couldn't get the top to crisp up even though I tried my best to dry it. Any suggestions?

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brian_martin2001

Once you've cooked it inn the water bath, blot the surface dry and sear it to get the crispy texture you're looking for.

meyer8863

+1 with @brian_100903... or you can broil the hell out of it. As long as you have a fairly thick piece of belly, I would go until is REALLY dark on top.

meyer8863

I would also check out this porchetta recipe for some pointers.

Johan_Edstrom_5586

Deep fry it. Sear it, broil it, torch - that you are cooking it sous vide does not mean that you don't have finishing options.

Andy_N__316340

True and I have tried this but I run into the problem of having the skin so saturated with the juices that it won't crisp properly. Maybe I am being impatient with the drying process after cooking.

Andy_N__316340

I will work on trying to be more patient with my drying process and try a few thing. I'll try to let you all know with my results

fisher23

How about, removing the skin before sous vide, then broil the skin separately? Or Searzall. How about icing it down after sous vide, air dry in the fridge then broil it. Just some ideas.

Johan_Edstrom_5586

I trim it a little after sous vide - otherwise yeah you can cook separately.

Andy_N__316340

I was going to try the air dry in the fridge. Haha I'm just waiting for it to de thaw at the moment.