Prepare your sous-vide water and circulator. When were in a hurry we stick that tummy in a pressure cooker and dinners on the table within an hour and changeAnd when were feeling nostalgic for the aromas of Grandmas kitchen an old-school braise is in order.
I like a good slow-smoked true barbecue pork shoulder just as much as the next guy even with all of the babysitting read.
Sous vide pork belly recipe. But for our moneynot very much of it as this. For a succulent fall-off-the-bone braiselike texture heat cooking water to 176F. Package the pork belly and submerge in the water.
Add pork belly aromatics salt and cooking liquid to the sous vide bag. Combining sous vide cooking with actual smoke from the grill makes for pulled pork that is moist and tender yet still smoky with a great bark. Cook for 16 hours.
Rotate knife 90 degrees and repeat to create a diamond pattern in the flesh. Ad We Have Everything You Need for Your Restaurant. And yes were fully aware that sous vide isnt the only way to cook it.
When ready to enjoy open the bag discard the marinade and pat your pork belly dry with paper towels. Dont get me wrong. Serious Eats - Place pork belly skin-side down on a large cutting board.
If you smoked your pork belly before cooking it sous. Ad We Have Everything You Need for Your Restaurant. If you like your belly braised opt for a sturdy sous vide bag as higher temps can cause ziplock-style bags to fail at the seams.
Ingredients 1kg pork belly 2l water 100g of salt. Toast peppercorns and fennel seed in a small skillet over medium-high heat. Heat water to 158 F 70 C.
But for now were talking pork belly. Heat water to 170F and set the timer for 10 hours. Using a sharp chefs knife score flesh at an angle using strokes about 1-inch apart.
Beer-drinking that smoking one the traditional way requires. Once done allow it to cool down for an hour and then place it in your refrigerator overnight.
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