36 hour sous vide asian pork belly - Page 2

Titch · 12-08-2012, 11:55 PM

What temperature did you sous vide it at ?
Cheers.
Titch

woodpelletsmoker · 12-09-2012, 12:02 AM

I am going to do Sous Vide also.
What temp. you use

woodpelletsmoker · 12-09-2012, 12:03 AM

Quote:

Originally Posted by AussieTitch

What temperature did you sous vide it at ?
Cheers.
Titch

Is it popular in Australia

Titch · 12-09-2012, 12:10 AM

Quote:

Originally Posted by woodpelletsmoker

Is it popular in Australia

Hi Wang.
Not very popular,but growing.
Cheers.
Titch

centexsmoker · 12-09-2012, 10:20 AM

Quote:

Originally Posted by AussieTitch

What temperature did you sous vide it at ?
Cheers.
Titch

144. do it for 36 hours

Hoss · 12-09-2012, 10:41 AM

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?

Here ya go....http://en.wikipedia.org/wiki/Porchetta

centexsmoker · 12-09-2012, 10:49 AM

so it looks like it can be all kinds of fatty pig meats. The recipe I based it off of had a whole story about the background of the porchetta and what cut it was etc. Seems like that is just one way to do it (as with most things)

landarc · 12-09-2012, 12:04 PM

Porchetta is highly regional. In some firm or other it is a rolled pork roast stuffed with herbs. But, there are regions where it must be whole hog, others that say any pork roast that is rolled with herbs. Think of using the term BBQ pork in the US.

centexsmoker · 12-09-2012, 12:09 PM

Quote:

Originally Posted by landarc

Porchetta is highly regional. In some firm or other it is a rolled pork roast stuffed with herbs. But, there are regions where it must be whole hog, others that say any pork roast that is rolled with herbs. Think of using the term BBQ pork in the US.

That's cool. Im going to try some of the others too. This was really good but I think I'll play around with some of the other cuts as well

12-09-2012, 12:04 PM	#23
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Porchetta is highly regional. In some firm or other it is a rolled pork roast stuffed with herbs. But, there are regions where it must be whole hog, others that say any pork roast that is rolled with herbs. Think of using the term BBQ pork in the US. __________________ [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, 11:55 PM	#16
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	What temperature did you sous vide it at ? Cheers. Titch

12-09-2012, 12:02 AM	#17
woodpelletsmoker is One Chatty Farker Join Date: 03-29-11 Location: Beijing,China	I am going to do Sous Vide also. What temp. you use

12-09-2012, 10:49 AM	#22
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Name/Nickname : John	so it looks like it can be all kinds of fatty pig meats. The recipe I based it off of had a whole story about the background of the porchetta and what cut it was etc. Seems like that is just one way to do it (as with most things)