I completed my PorkBelly studies.
i cut up each pice in 1/2 , and did two marinades :
Hoisen ( i like Koon Chung , Im not a fan of Lee KK ) shaved ginger , garlic and lower NaCl soy sauce
then some tamarind sauce ( and awful soupy brand that got tossed ) w ginger and garlic
24 H 130 F in the SV bath
done :
not appetizing yet. drained , dried and CSO'd 375 for 30 min SteamBake
the skin is not burnt as I thought , just getting the color from the ' sauce '
rice from the iPot , w a little more water this time :
the rice turned out fine as some of the water evaporated while in the Bowl-in-the-bowl
this dinner ( prok ) was not a success at all :
the meaty bits of pork , that I thought were going to be so succulent and tender ?
dry and tooth some. edible , but that's about it. the rind was rubbery etc
the thinner strips of pork and fat were decent.
Ive only done pork belly once , on the Weber , w a rub. can't recall how long , or temp , but until the skin was churchy and tasty
I realized what Pork Belly enthusiasts know :
its about the layers of pork fat , w thinner strips of pork meat in-between the fat
live and learn.
