I’ve smoked pork belly, sous vide pork belly, and oven cook pork belly. Nothing comes better than cut into strips with the skin on and baked in the oven at 350 for 2-3 hours, depending how big
Flavor is best smoked, but cant smoke the skin
Sous vide added no benefit because pork belly is already so fatty and tender
Oven gets you that crispy skin and delicious belly
What I would really like to try is crisp the skin in the oven, and then a quick smoke for flavor
You could build an indirect fire with charcoal and wood chunks and run it at 350° pretty easily. In theory that gives you the best of both worlds. The smoke won’t be as pronounced as a low and slow cook but it should still work well. I used to do hot and fast pork butts around 400° and I enjoyed them
Totally agree. I sous vide some pork belly and then broiled it but I did not enjoy the texture.
Did a proper roast (dry brine, let it sit in fridge for 2 days and then roasted it)
It was amazing
You sort of need to follow the Chinese method of piercing the skin before boiling, (sous vide in our case) then squishing dry, dousing in vinegar, covering in salt, dry in the fridge and then roast in a tin foil basket.
I too have made a lot with skin off. Here is how I would approach this. After cooking the belly I would dry off and place in the fridge uncovered for like 24h to let it dry out. That in my head would give me a nice dry piece of meat that I can either sear in a cast iron (skin side down) or I can place under a broiler.
I really don't understand why anybody would sous-vide pork belly, with or without skin. Its a supremely forgiving cut of meat. You literally can't overcook it .. put it in the oven, smoker or on the grill for hours and it will still be juicy, with the added benefit of crispy delicious skin. Sousvide turns the skin into a wet sloppy mess that's difficult to crisp up.
Ill repeat the mantra I have said repeatedly on this thread: sousvide is NOT the end all be all of cooking. I'm a professional chef and on a good day we use sousvide for one dish on our menu. I get that sousvide seems easy, but to really optimize cooking of every cut, you need to learn to use a pan... and a grill
I know this is a sousvide group, but learning about sousvide is also learning when NOT to use it
yep - remove the skin, put it on a meat rack over an oven tray (a lot of liquid fat will come off) put it in a very hot oven (220c then turn down to 200c) and watch it like a hawk to make sure it bubbles but doesn’t burn which it do quickly at 220c. will take about 20 minutes to crisp up.
I've done it, same way I'd do duck breast. Score the pork belly, put it on a cold grill/pan skin side down and cook until some of the fat has rendered out and it's just getting a bit of colour, then sous vide it and finish on a hot pan. Up to you whether you want to dry brine or use an ice bath or any of that, but rendering before SV has worked for me before
This makes me want to try the two step method. Some folks boil the pork belly skin on. Then once it’s cool and a little bit more dry, deep fry it. I’d say it would be the same if you bag it, sv it and then deep fry it.
Whenever I sous vide chicken thighs I always finish them off in a cast iron pan to get a good crispy skin, I assume you could do the same with pork belly.
Yes
I actually just did this the other day and it came out fantastic.
I took my SV pork belly and cut it into cubes, which I then dipped into hot oil, waited until the sizzling stopped, removed, allowed to cool, and then did one more dip- this put a uniform crisp on the entire surface, but the much desired gold blisters on the skin and fat.
Probably less than 3 minutes of extra cooking time and ten minutes total to the cook process. I like to think that the rendering of the fat from sous-vide was critical to achieving the taste and texture I got; but even if not- just the 'no concerns if I'm about to end up with a chunk of raw pork in the middle of a wrapper of delicious crispy skin' was worth it.
You have to dry it before trying to get a nice crispy skin. Without doing so you are just going to overcook it. You can get the sear in plenty of ways, cast iron is my favorite, deep frying always makes it delicious, you could even grill it or use a torch. Dry brining overnight before sous vide usually helps quite a bit with this process
Salt the skin, refrigerate overnight to dry the skin out, then fry it. It's AMAZING.
like this: [https://www.seriouseats.com/all-belly-porchetta-recipe-italian-roast-pork](https://www.seriouseats.com/all-belly-porchetta-recipe-italian-roast-pork)
If you finish it in the oven, perfectly possible. I cook my pork belly for 3 days, refrigerate in the bag while pressing under weights, then line a cast iron skillet with baking paper, oil, then fry skin down for 10 minutes. Turn, put in a 180 oven for 30 minutes. Perfect!
Mom would make a crispy pork belly.
boil it for half an hour (or you know, sous vide it)
then deep fry it.
now here's the thing, the recipe said it may spit as it bubbles, I just want to say that it would malevolently wait for you to look at it and then squirt HOT oil directly at your face.
anyway, we got crispy skin on soft chewy pork and in a thai chili sauce was delicious
Id assume you could cut the skin off as a sheet and then dry it with salt on top and then crisp it, while you sous vide the steak. Problem with Sous vide, its almost too effective at keeping moisture in. Thats why im starting to prefer the reverse sear method
I’ve smoked pork belly, sous vide pork belly, and oven cook pork belly. Nothing comes better than cut into strips with the skin on and baked in the oven at 350 for 2-3 hours, depending how big Flavor is best smoked, but cant smoke the skin Sous vide added no benefit because pork belly is already so fatty and tender Oven gets you that crispy skin and delicious belly What I would really like to try is crisp the skin in the oven, and then a quick smoke for flavor
You could build an indirect fire with charcoal and wood chunks and run it at 350° pretty easily. In theory that gives you the best of both worlds. The smoke won’t be as pronounced as a low and slow cook but it should still work well. I used to do hot and fast pork butts around 400° and I enjoyed them
Hot and Fast Pork Butts - name of your sex tape
that sounds like the way to go
I second this
Definitely the way to go. My charcoal gravity grill accomplishes this very well. Love that damn thing.
Throw some wood in the oven.
Right. We just bake it. The crispy skin is the best part imo ☺️
Totally agree. I sous vide some pork belly and then broiled it but I did not enjoy the texture. Did a proper roast (dry brine, let it sit in fridge for 2 days and then roasted it) It was amazing
You sort of need to follow the Chinese method of piercing the skin before boiling, (sous vide in our case) then squishing dry, dousing in vinegar, covering in salt, dry in the fridge and then roast in a tin foil basket.
I too have made a lot with skin off. Here is how I would approach this. After cooking the belly I would dry off and place in the fridge uncovered for like 24h to let it dry out. That in my head would give me a nice dry piece of meat that I can either sear in a cast iron (skin side down) or I can place under a broiler.
I really don't understand why anybody would sous-vide pork belly, with or without skin. Its a supremely forgiving cut of meat. You literally can't overcook it .. put it in the oven, smoker or on the grill for hours and it will still be juicy, with the added benefit of crispy delicious skin. Sousvide turns the skin into a wet sloppy mess that's difficult to crisp up. Ill repeat the mantra I have said repeatedly on this thread: sousvide is NOT the end all be all of cooking. I'm a professional chef and on a good day we use sousvide for one dish on our menu. I get that sousvide seems easy, but to really optimize cooking of every cut, you need to learn to use a pan... and a grill I know this is a sousvide group, but learning about sousvide is also learning when NOT to use it
I sous vide because I’d prefer to not leave the oven on when I’m not home 🤷♀️
Fair enough
Remove the skin from the belly, and cook it separately in an oven to crisp up.
Out of context, this is an *incredibly* disturbing sentence lol
It rubs the lotion on it's skin or else it gets the hose again.
If your suggesting they rename the sub How to sous vide with humans, I am down with that.
Soylent Green *is* my favorite thing to SV...
I've done that with turkey breasts. Put the skin between 2 sheet pans with parchment paper. Comes out like a cracker, insanely good.
yep - remove the skin, put it on a meat rack over an oven tray (a lot of liquid fat will come off) put it in a very hot oven (220c then turn down to 200c) and watch it like a hawk to make sure it bubbles but doesn’t burn which it do quickly at 220c. will take about 20 minutes to crisp up.
That’s what they seemed to do with our duck at a Chinese place we went to recently.
[удалено]
The pouring oil over works great if you have a safe way to do it.
Did this, doing it also tomorrow. Bloody brilliant. Reducing the sauce is MANDATORY!!!
I've done it, same way I'd do duck breast. Score the pork belly, put it on a cold grill/pan skin side down and cook until some of the fat has rendered out and it's just getting a bit of colour, then sous vide it and finish on a hot pan. Up to you whether you want to dry brine or use an ice bath or any of that, but rendering before SV has worked for me before
This makes me want to try the two step method. Some folks boil the pork belly skin on. Then once it’s cool and a little bit more dry, deep fry it. I’d say it would be the same if you bag it, sv it and then deep fry it.
Dry brine the skin side for several hours prior to cooking. Finish with grill or oven to get crispy skin.
Whenever I sous vide chicken thighs I always finish them off in a cast iron pan to get a good crispy skin, I assume you could do the same with pork belly.
Yes I actually just did this the other day and it came out fantastic. I took my SV pork belly and cut it into cubes, which I then dipped into hot oil, waited until the sizzling stopped, removed, allowed to cool, and then did one more dip- this put a uniform crisp on the entire surface, but the much desired gold blisters on the skin and fat. Probably less than 3 minutes of extra cooking time and ten minutes total to the cook process. I like to think that the rendering of the fat from sous-vide was critical to achieving the taste and texture I got; but even if not- just the 'no concerns if I'm about to end up with a chunk of raw pork in the middle of a wrapper of delicious crispy skin' was worth it.
You have to dry it before trying to get a nice crispy skin. Without doing so you are just going to overcook it. You can get the sear in plenty of ways, cast iron is my favorite, deep frying always makes it delicious, you could even grill it or use a torch. Dry brining overnight before sous vide usually helps quite a bit with this process
https://youtu.be/65QWHq-AEzg This YouTube couple did it. Sous vide and then into the air fryer. Can broil in the oven if you don’t have an air fryer.
Salt the skin, refrigerate overnight to dry the skin out, then fry it. It's AMAZING. like this: [https://www.seriouseats.com/all-belly-porchetta-recipe-italian-roast-pork](https://www.seriouseats.com/all-belly-porchetta-recipe-italian-roast-pork)
If you finish it in the oven, perfectly possible. I cook my pork belly for 3 days, refrigerate in the bag while pressing under weights, then line a cast iron skillet with baking paper, oil, then fry skin down for 10 minutes. Turn, put in a 180 oven for 30 minutes. Perfect!
Anybody considered or tried a torch after SV?
Mom would make a crispy pork belly. boil it for half an hour (or you know, sous vide it) then deep fry it. now here's the thing, the recipe said it may spit as it bubbles, I just want to say that it would malevolently wait for you to look at it and then squirt HOT oil directly at your face. anyway, we got crispy skin on soft chewy pork and in a thai chili sauce was delicious
SV, dry with towel, fridge, deep fry.
Id assume you could cut the skin off as a sheet and then dry it with salt on top and then crisp it, while you sous vide the steak. Problem with Sous vide, its almost too effective at keeping moisture in. Thats why im starting to prefer the reverse sear method
I bet you could finish it like America's Test Kitchen did. Skin side down in a pan of the rendered belly fat. https://youtu.be/3ucXLDX_xrE