36 hour sous vide asian pork belly

centexsmoker · 12-08-2012, 06:33 PM

had some left over belly from the bacon I have in the cure this week so I thought I would make some snacks. I did a 36 hour Sous Vide on a few parts with a soy ginger/5 spice marinade. I took it out today and glazed it with a soy/ginger/mirin reduction and seared it on the bge to caramelize. The flavors were great but 36 hrs was too much for the thinner parts and the texture was not great on the thinner parts. I will definitely do again with a shorter SV cook.

woodpelletsmoker · 12-08-2012, 06:39 PM

temp?

landarc · 12-08-2012, 07:04 PM

I have not been a fan of pork belly in sous vide. That looks like you did a great job.

buccaneer · 12-08-2012, 07:14 PM

I agree, not a fan but yours looks better than those I had.
Keep at it, I'd like my mind changed because I do a lot of pork belly.
Wait...no...better if I don't have more options, come to think of it

centexsmoker · 12-08-2012, 07:34 PM

I did a Porchetta at the same time and just ate it. It was really good:

This is right out of the SV:

Quick Sear on the BGE

Yum

Hoss · 12-08-2012, 07:44 PM

Is your faux porchetta just a rolled belly? It looks TASTEE.

centexsmoker · 12-08-2012, 07:48 PM

Quote:

Originally Posted by Hoss

Is your faux porchetta just a rolled belly? It looks TASTEE.

Yep. I had some leftover belly parts from my bacon cure. I scored it and rubbed it with herbs and rolled it up

buccaneer · 12-08-2012, 10:16 PM

Quote:

Originally Posted by Hoss

Is your faux porchetta just a rolled belly? It looks TASTEE.

It does look great!

BTW, not sure you should call it "faux porchetta", guys.
One of my pet peeves (why do I always feel I am too much in touch with my feminine side when I say that?)
the diminishing of our language when people use names of known things for something else, in this case I don't think "porchetta" has to be a particular cut other than fatty pork?
Anyone?
I think that is porchetta?

centexsmoker · 12-08-2012, 10:24 PM

Quote:

Originally Posted by buccaneer

It does look great!

BTW, not sure you should call it "faux porchetta", guys.
One of my pet peeves (why do I always feel I am too much in touch with my feminine side when I say that?)
the diminishing of our language when people use names of known things for something else, in this case I don't think "porchetta" has to be a particular cut other than fatty pork?
Anyone?
I think that is porchetta?

a true Porchetta is actually the belly with the loin attached and the belly wrapped around the loin so it's not really a Porchetta

buccaneer · 12-08-2012, 10:26 PM

Quote:

Originally Posted by centexsmoker

a true Porchetta is actually the belly with the loin attached and the belly wrapped around the loin so it's not really a Porchetta

Really?
Where can I verify, I'd love to get this right because I often wondered?
I have seen lots of versions and always wondered...a deli near here does a cold sliced one that I haven't even figured out yet!!

centexsmoker · 12-08-2012, 10:30 PM

Quote:

Originally Posted by centexsmoker

a true Porchetta is actually the belly with the loin attached and the belly wrapped around the loin so it's not really a Porchetta

this is commonly called an all belly porchetta so I'm not worried about it being called a faux porchetta

buccaneer · 12-08-2012, 10:47 PM

Hey, I'm not coming at you..I am just keen to know.
If it is local knowledge that is fine, on thinking about it when I saw versions I thought this would probably be the case all over Italy...or the regions they do it at.
No worries.

fingerlickin' · 12-08-2012, 11:22 PM

In my family porchetta is just a pork roast, usually a butt when I'm cooking it, rubbed with spices, lots of fennel seed and cooked till it falls apart. I am aware that's not the traditional version. I don't care much about that though. It's farking awesome and it's pronunciation has been butchered to porkett by the family also. Who am I to correct my mother right? :) Heck they could rename it turd and I'd still eat it.

devious · 12-08-2012, 11:31 PM

I thought it was a fancy car that CD took pictures of..

ill be going now

centexsmoker · 12-08-2012, 11:40 PM

Quote:

Originally Posted by buccaneer

Hey, I'm not coming at you..I am just keen to know.
If it is local knowledge that is fine, on thinking about it when I saw versions I thought this would probably be the case all over Italy...or the regions they do it at.
No worries.

no worries man- I didn't thing you were. I'm all good and you are too. I was just doing 10 things at once so was giving one line responses.

12-08-2012, 06:33 PM	#1
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Name/Nickname : John	36 hour sous vide asian pork belly had some left over belly from the bacon I have in the cure this week so I thought I would make some snacks. I did a 36 hour Sous Vide on a few parts with a soy ginger/5 spice marinade. I took it out today and glazed it with a soy/ginger/mirin reduction and seared it on the bge to caramelize. The flavors were great but 36 hrs was too much for the thinner parts and the texture was not great on the thinner parts. I will definitely do again with a shorter SV cook.

12-08-2012, 07:04 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I have not been a fan of pork belly in sous vide. That looks like you did a great job. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

12-08-2012, 07:14 PM	#4
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	I agree, not a fan but yours looks better than those I had. Keep at it, I'd like my mind changed because I do a lot of pork belly. Wait...no...better if I don't have more options, come to think of it __________________ Hold my dang beer...

12-08-2012, 10:47 PM	#12
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Hey, I'm not coming at you..I am just keen to know. If it is local knowledge that is fine, on thinking about it when I saw versions I thought this would probably be the case all over Italy...or the regions they do it at. No worries. __________________ Hold my dang beer...

12-08-2012, 11:22 PM	#13
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	In my family porchetta is just a pork roast, usually a butt when I'm cooking it, rubbed with spices, lots of fennel seed and cooked till it falls apart. I am aware that's not the traditional version. I don't care much about that though. It's farking awesome and it's pronunciation has been butchered to porkett by the family also. Who am I to correct my mother right? :) Heck they could rename it turd and I'd still eat it. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

12-08-2012, 06:39 PM	#2
woodpelletsmoker is One Chatty Farker Join Date: 03-29-11 Location: Beijing,China	temp?

12-08-2012, 07:34 PM	#5
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Name/Nickname : John	I did a Porchetta at the same time and just ate it. It was really good: This is right out of the SV: Quick Sear on the BGE Yum

12-08-2012, 07:44 PM	#6
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	Is your faux porchetta just a rolled belly? It looks TASTEE.

12-08-2012, 11:31 PM	#14
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska	I thought it was a fancy car that CD took pictures of.. ill be going now __________________ Big Red Kenmore gasser, Black Shirt UDS,Large BGE