ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-08-2012, 06:33 PM   #1
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Downloads: 0
Uploads: 0
Default 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.



centexsmoker is offline   Reply With Quote


Unread 12-08-2012, 06:39 PM   #2
woodpelletsmoker
is One Chatty Farker
 
Join Date: 03-29-11
Location: Beijing,China
Downloads: 0
Uploads: 0
Default

temp?
woodpelletsmoker is online now   Reply With Quote


Unread 12-08-2012, 07:04 PM   #3
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I have not been a fan of pork belly in sous vide. That looks like you did a great job.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 12-08-2012, 07:14 PM   #4
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

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
__________________
The only current member banned for life!



豚....の角煮
buccaneer is offline   Reply With Quote


Thanks from:--->
Unread 12-08-2012, 07:34 PM   #5
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

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


centexsmoker is offline   Reply With Quote


Thanks from:--->
Unread 12-08-2012, 07:44 PM   #6
Hoss
is One Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Downloads: 0
Uploads: 0
Default

Is your faux porchetta just a rolled belly? It looks TASTEE.
Hoss is offline   Reply With Quote


Unread 12-08-2012, 07:48 PM   #7
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hoss View Post
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

centexsmoker is offline   Reply With Quote


Unread 12-08-2012, 10:16 PM   #8
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hoss View Post
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?
__________________
The only current member banned for life!



豚....の角煮
buccaneer is offline   Reply With Quote


Unread 12-08-2012, 10:24 PM   #9
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by buccaneer View Post
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
centexsmoker is offline   Reply With Quote


Unread 12-08-2012, 10:26 PM   #10
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by centexsmoker View Post
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!!
__________________
The only current member banned for life!



豚....の角煮
buccaneer is offline   Reply With Quote


Unread 12-08-2012, 10:30 PM   #11
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by centexsmoker View Post
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
centexsmoker is offline   Reply With Quote


Unread 12-08-2012, 10:47 PM   #12
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

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.
__________________
The only current member banned for life!



豚....の角煮
buccaneer is offline   Reply With Quote


Unread 12-08-2012, 11:22 PM   #13
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

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.
__________________

Jason


"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". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Unread 12-08-2012, 11:31 PM   #14
devious
is one Smokin' Farker
 
devious's Avatar
 
Join Date: 12-08-09
Location: Bellevue Nebraska
Downloads: 0
Uploads: 0
Default

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
devious is offline   Reply With Quote


Thanks from: --->
Unread 12-08-2012, 11:40 PM   #15
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by buccaneer View Post
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.
centexsmoker is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:21 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts