Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

rotuts

Pork Belly - your ideas ?

Recommended Posts

Posted (edited)

I went to Ranch 88 in Aliston , a large USA chines market.  they had pork  belly on sale , $ 2.49 !

 

PorkBelly.thumb.jpg.c7ef853db23f08fc3ffebcc28211eb44.jpg

 

I could not resist .   

 

as Im a big fan of SV , I thought Id divvy these up , and another Vad'd bag I have in the Fz , and initially

 

SV @ 130.1  for 24 hours ,, w different rubs / bag  , then finish on the Weber , possible 275 or 300  or 325  for a few hours.

 

this is a gas Weber  w that thermometer sticking out on the R.  I can add  some Pellet-Smoke for the last hour.  Id like to get different flavors

 

w crispy skin that does not burn.  Hoisin-garlic might be one bag     Cumin-Tex-Mex another etc

 

what are your thoughts ?   Ihavent made pork belly in a while , and made some tasty PB some time ago on the Weber  @ 350 until crispy

 

I like the idea of getting some tenderness from the SV , and possibly getting less contraction of the meat fibers after the 24 hours @ 130 F

 

for the final Weber-igins.   may or may not work.


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

Roasted slow.

 

Cooled.

 

Sliced thing.

 

Pan fried.

 

Umami / contrasting sauce.

 

I had this version at an Izakaya recently and they did some fantastic seaweed based sauce...revisiting soon for more tastes and further investigation. 

 

I would serve with seared (or grilled) shiitake mushrooms and perhaps a cherry gastrique.

 

 

  • Like 2

Share this post


Link to post
Share on other sites

I usually do a whole piece, roasted slow in a conventional oven. When its sliced I would usually treat it like pork spareribs. The conversion/rendering of fats takes a long time and I am not sure you would get the same effect in the SV as the temperature is not going to be hot enough. I am after the skin side to be crispy/popcorn crackling and it only really gets that way by the fat being rendered out of that section and  the inner fat layers are converted into that yummy protein. With the amount of fat, they are never going to dry out with long slow low temperature cooking.

Asian spice flavors always go well with fatty pork.

Share this post


Link to post
Share on other sites
12 hours ago, rotuts said:

I went to Ranch 88 in Aliston , a large USA chines market.  they had pork  belly on sale , $ 2.49 !

 

PorkBelly.thumb.jpg.c7ef853db23f08fc3ffebcc28211eb44.jpg

 

I could not resist .   

 

as Im a big fan of SV , I thought Id divvy these up , and another Vad'd bag I have in the Fz , and initially

 

SV @ 130.1  for 24 hours ,, w different rubs / bag  , then finish on the Weber , possible 275 or 300  or 325  for a few hours.

 

this is a gas Weber  w that thermometer sticking out on the R.  I can add  some Pellet-Smoke for the last hour.  Id like to get different flavors

 

w crispy skin that does not burn.  Hoisin-garlic might be one bag     Cumin-Tex-Mex another etc

 

what are your thoughts ?   Ihavent made pork belly in a while , and made some tasty PB some time ago on the Weber  @ 350 until crispy

 

I like the idea of getting some tenderness from the SV , and possibly getting less contraction of the meat fibers after the 24 hours @ 130 F

 

for the final Weber-igins.   may or may not work.

 

The pork belly pictured above looks better (and by that I mean more meaty) than most. At restaurants I've had yummy crispy pork belly in tacos or thrown into wonton soup at the last minute, but it isn't something I regularly order. And the two times I have purchased it as a slab, even from reputable butchers, it's been more like a block of fat with barely a shred of meat. That's discouraging, and neither looks or tastes appealing. I suppose I could speak up about it and give it a closer inspection but I do have to limit my fats due to high cholesterol so I guess I will switch out my allotment for something that's far less effort. Like cheese. Or a BLT during the height of tomato season. Or coffee ice cream straight from the freezer.

Share this post


Link to post
Share on other sites

My cholesterol is off the charts but I would die for pork fat.  About to go serve some braised pork sauce over ravioli now.  My doctor tells me to avoid red meat but isn't pork as they say "the other white meat"?

 

  • Like 1
  • Confused 1

Share this post


Link to post
Share on other sites
Posted (edited)

There are literally dozens of Chinese preparations.

 

Probably the two best known are 红烧肉 / 紅燒肉 (hóng shāo ròu) or Red cooked pork belly or Braised pork belly; and 东坡肉/ 東坡肉 (dōng pō ròu) usually just called Dongpo pork.


Edited by liuzhou (log)
  • Like 2

Share this post


Link to post
Share on other sites

I used Cook's Illustrated's Sous Vide for Everyone book version 

 

SV for 8 hours at 170 

 

The recipe was used for Sichuan twice cooked pork belly with Italian peppers 

 

Suuuuuuper good 

  • Like 2
  • Thanks 1

Share this post


Link to post
Share on other sites

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 :

 

p1.thumb.jpg.9123dcc8514ac8209371cf5d8173d8d2.jpg

 

not appetizing yet.   drained , dried and CSO'd 375 for 30 min SteamBake

 

P2.thumb.jpg.f193e769dac562ed17b313c11bb2b7b5.jpg

 

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 :

 

P4.thumb.jpg.9932ca5c9ee99d3ffbde10dedbd42def.jpg

 

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.


Edited by rotuts (log)
  • Like 1
  • Sad 2

Share this post


Link to post
Share on other sites

Pork belly aside I find it amusing that you have Ranch 88 - w have the huge chain Ranch 99 - what is up with that...  

  • Haha 1

Share this post


Link to post
Share on other sites

You have to remember that my technique is antediluvian, no SV, no IP, and that I fly by the seat of my jeans, but I simply cross-hatch the skin, or sometimes remove the skin with as little fat as possible and then cross-hatch the fat, rub Kosher salt into the fat and into the cut.    Nestle the slabs of belly in a baking dish, add a big splash of white wine, fresh thyme sprigs, and slow roast (275°) for 3 or more hours.    Tender as love, and topped with crackling fat.    I add a little water to the drippings and pour into a fat separating pitcher for 10 minutes for sublime sauce.     Super easy.

  • Like 1
  • Thanks 1
  • Delicious 1

eGullet member #80.

Share this post


Link to post
Share on other sites
5 hours ago, rotuts said:

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 :

 

p1.thumb.jpg.9123dcc8514ac8209371cf5d8173d8d2.jpg

 

not appetizing yet.   drained , dried and CSO'd 375 for 30 min SteamBake

 

P2.thumb.jpg.f193e769dac562ed17b313c11bb2b7b5.jpg

 

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 :

 

P4.thumb.jpg.9932ca5c9ee99d3ffbde10dedbd42def.jpg

 

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.

 

 

I've had pretty good luck w/the Serious Eats Pork Belly recipe

https://www.seriouseats.com/recipes/2013/10/sous-vide-pork-belly-bun-pork-braise-mayonnaise-quick-pickled-cucumbers-recipe.html

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...