I'm still experimenting with sous vide and still have a lot to learn. How do you guys make your pork bellies? I want it extremely tender but not readily falling apart, I was thinking 70 degrees celsius for 24 hours. What do you guys?
That's a good tip, I'll keep that in mind. I don't want to cook it for longer than 24 hours though so I'll see what I'll go with70 is high for me; see here for some test results; Varkensbuik sous vide tijd en temperatuur
I prefer low temperature but also found that you need to dunk the piece in boiling water to get rid of surface bacteria that otherwise can cause whiff of smelliness when opened.
I'll look it up it's okayA post I did here awhile ago had a friends time/temp on pork belly that remains the best I've had. IIRC it was under 24hrs. Would link but I'm pretty worthless with fon.
Haven't had time to do much lately, should be happening this weekend thoughhow did it work out? @minibatataman
I found the one of Mauro's recipe. 20 hours at 160F/70C. I'll probably be aiming for something similarA post I did here awhile ago had a friends time/temp on pork belly that remains the best I've had. IIRC it was under 24hrs. Would link but I'm pretty worthless with fon.
"An extra five hours? No problem!"I then cooked it on 58C/136.5F for 55 hours. I wanted to do it for 50 but was late in coming back home.
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