+1 on pressing - I like overnight.
Then Heat it, Make sauce from bag juices, Sear it, Sauce it, Serve it.
Then Heat it, Make sauce from bag juices, Sear it, Sauce it, Serve it.
Sous Vide Pork Belly
- Thread starter dimag333
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Quality DB, and you seem always to have the perfect Cambro too
Searzall!
Love it for finishing my sous vide. Not great for huge volumes though. It's essentially a screen for a blowtorch to deliver infrared heat (with some fire that gets through).
It's like a mini salamander for the house. Plus, I can bring it outside to avoid filling the house with smoke.
Love it for finishing my sous vide. Not great for huge volumes though. It's essentially a screen for a blowtorch to deliver infrared heat (with some fire that gets through).
It's like a mini salamander for the house. Plus, I can bring it outside to avoid filling the house with smoke.
I sous vide my belly after a 24 hour cure under vacume at 180 for 18 hours then press till down to refrigerator temp. Then sit the bag in hot water for a few sec the melt the rendered fat and gelatin. Pull the belly out and save the liquid. Slice and sear or my favorite it to drop it in a deep fryer and enjoy in any way you want. Tacos, buns, bahn mi, etc.
