Sous vide

[stearns]

Gave pork belly another shot yesterday, this time 24 hrs at 154*, took it out, drained and put in the fridge until I was ready to finish it up. I recently had belly at an asian restaurant that was amazing so I tried to mimic the style, cut into cubes and put under the broiler. Took the leftover sauce bag sauce and added some apple juice and cherries, reduced it down to a little looser than a syrup and put a spoonful of the good juice on top of each broiled cube along with a cherry half. Served that with a little seaweed salad and an Avery Ginger Sour (perfect pairing), overall delicious.



I think I preferred the higher temp/lower time from my last attempt more (170* 10 hrs), both were great but the texture of the higher temp was more "fall apart" than this one, which is what I expected just thought that I would like the lower temp version more. Guess I need more experimenting

[stearns]

Sure am glad I left some notes in this thread when I was working out my sous vide pork belly, making some for christmas morning and was worrying about what cooking time/temp to use then searched this thread and found my post below, guess I'm doing 170* 10 hours. Ive done smokey belly and asian style cherry, this time I'm leaning towards apple of some sort, maybe cook up the belly then at the end throw some apple slices on and caramelize them up. I'll report back

Originally Posted by stearns

I think I preferred the higher temp/lower time from my last attempt more (170* 10 hrs), both were great but the texture of the higher temp was more "fall apart" than this one, which is what I expected just thought that I would like the lower temp version more. Guess I need more experimenting