Looking good Danny.
Not sure where you are using flavorings. Are you making a stock for the liquid to put in the bags with the belly? Like this?
Flavorings:
¼ cup black peppercorns
1 dozen cloves
2tsp toasted cumin
10 green cardamom pods
1 blade mace
3tbsp Red Chile Powder (cayenne)
1 head of garlic, coarsely chopped
2-4 Caramelized onions with 1-2 Star anise, deglazed with red wine
2 pieces Cinnamon bark
Combine flavoring ingredients with _____ L (or Kg) water, bring to boil, simmer, reduce by half(?), strain(?) for stock.
I was thinking I'd actually put it all in the oil for carmelizing the onions, then into the bag post-rest for the sousvide portion.
Then:
Procedure:
Inject brine equal to 10% of pork belly weight. (I would lose injection step) If I skip the injection step, shouldn't I give more time for the cure?
Vacuum seal in remaining brine for 3d.
Drain brine from bag, rinse pork(?) and reseal pork belly.
Refrigerate for 2 d before cooking to diffuse salt through meat.
Remove meat from bag, and drain.
Vacuum seal pork belly with __10% by weight(?)__ stock Why stock here? I was thinking the onion/spice mix should be enough?
Cook sous vide in 144F bath for 40h.
Chill in ice-water bath until firm.
Remove belly from bag, and reserve gelled cooking juices.
Carve belly from ribs, and remove skin. Discard bones and skin . (? - The bellies I've bought, Rest Depot and Hispanic Market don't have rib bones/skin) What I found at the Chinese market was also boneless, I think it did have skin though.
Portion belly into square blocks of 150 g each.
Vacuum seal portions
Refrigerate.
Reserve.
Combine leftover stock and reserved juices and simmer, reducing to sauce. Adjust seasoning to orgasmic. Refrigerate.
forever and ever, amen.
To serve reheat pork belly and sauce. Puddle sauce and place pork.
Note - I would lose the pink salt if any concerns about using juices. I've read that it will help with color but would rather have the juice. In practice I use the pink salt and the juices thinking it's diluted enough to not be a concern.
Note 2 - I'm a SV first then sear. Want to try searing first next time.
Yeah, that's how I've always done it too, but been wanting to try it the other way, just not sure how a cured meat would affect that.
Now we wait for the smart guys.
I've been asked to make a Pork Belly for a Chinese New Year celebration next month. Hope to get some tips on technique here.