05-13-2016, 10:23
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#16
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Area Commander
Join Date: Oct 2007
Posts: 3,462
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Has anyone Sous Vide Pork Belly, I have a 3# slab and want to SV it, any thoughts on this cooking technique from the following, or your own experience?
https://www.chefsteps.com/activities...ide-pork-belly
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Penn is offline
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05-17-2016, 21:04
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#17
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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I prefer it in the oven, smoker or on the grill. I think it needs to be able to crisp up on the outside. What seasoning profile? Would you leave it plain or season it? I just made 10 Lbs of bacon from a pork belly using a maple cure and smoked with pecan wood. I was eating the rind as fast as I could trim it of the slab...
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mark46th is offline
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05-22-2016, 19:01
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#18
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,107
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Quote:
Originally Posted by Team Sergeant
Pork Belly
(if you think bacon is good you've not lived until you've had pork belly!)
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Went to the National Restaurant Association show this weekend, had some amazing pork belly tacos...you're right!
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Gypsy is offline
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05-22-2016, 21:46
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#19
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Location: Phoenix, AZ
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Quote:
Originally Posted by Gypsy
Went to the National Restaurant Association show this weekend, had some amazing pork belly tacos...you're right!
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Told you! 
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Team Sergeant is offline
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05-23-2016, 19:12
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#20
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Area Commander
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Location: Midwest
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Quote:
Originally Posted by Team Sergeant
Told you! |
Well I've heard it pays to listen to the Team Sergeant.
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05-26-2016, 10:34
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#21
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Area Commander
Join Date: Oct 2007
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Prepped 12 hr@ 140f
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Penn is offline
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05-27-2016, 22:41
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#22
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,177
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Quote:
Originally Posted by Penn
Prepped 12 hr@ 140f
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And... How was it and where are the pix?
Pat
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"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
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PSM is offline
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05-28-2016, 05:45
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#23
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Area Commander
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I've prepped them. We'll finish and post pic's tomorrow.
The 12hr 140F Sous Vide appears to have cooked them perfectly without rendering any excess fat. It will be interesting to see if they retain their size once they are put to the heat.
Last edited by Penn; 05-29-2016 at 08:28.
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05-28-2016, 13:57
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#24
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Area Commander
Join Date: Dec 2007
Location: UK
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Quote:
Originally Posted by Team Sergeant
It depends on the cut of meat, the oven temp etc. I'd start looking at it in 30-45 minutes. You're looking for a nice caramelization on the outside, when the pork starts to brown start keeping a close eye on it.
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Are you looking for an internal temperature as well, like 170 Degrees?
Last edited by Red Flag 1; 05-28-2016 at 16:07.
Reason: spelling error
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Red Flag 1 is offline
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05-28-2016, 16:35
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#25
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
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Quote:
Originally Posted by Red Flag 1
Are you looking for an internal temperature as well, like 170 Degrees?
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No, why? 140 is fine for pork products.
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Team Sergeant is offline
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05-28-2016, 19:44
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#26
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Area Commander
Join Date: Dec 2007
Location: UK
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Quote:
Originally Posted by Team Sergeant
No, why? 140 is fine for pork products.
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I was just wondering if you look at internal temp as a criteria of when it is ready, or do you decide by cooking time?
The beef I grill, I use a thermometer to know if the meat is rare, medium ,or well done.
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Red Flag 1 is offline
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05-28-2016, 21:53
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#27
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
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Quote:
Originally Posted by Red Flag 1
I was just wondering if you look at internal temp as a criteria of when it is ready, or do you decide by cooking time?
The beef I grill, I use a thermometer to know if the meat is rare, medium ,or well done.
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I believe that Chef Penn cooked it in a sous vide water oven, so the time is pretty much irrelevant (unless it's a tough cut of meat) and the temperature will be exact.
Pat
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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05-29-2016, 07:27
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#28
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
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Quote:
Originally Posted by Red Flag 1
I was just wondering if you look at internal temp as a criteria of when it is ready, or do you decide by cooking time?
The beef I grill, I use a thermometer to know if the meat is rare, medium ,or well done.
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The only time I use a thermometer is when cooking large cuts of beef or large birds.
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06-03-2016, 13:13
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#29
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Area Commander
Join Date: Dec 2007
Location: UK
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Quote:
Originally Posted by Team Sergeant
The only time I use a thermometer is when cooking large cuts of beef or large birds.
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Gotcha; Thanks.
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