View Full Version : Not BBQ: Roast Pork Sous Vide Method

07-02-2015, 12:14 PM
So I love grabbing roast pork from the Asian market any chance I get. Can't resist that crunchy skin. So i set off to try to recreate the dish at home.

Started with 3 pieces of skin on pork belly. Seasoned the meat side with some Chinese 5 Spice and white pepper. Vacuum sealed them and through them in the water bath at 72deg C for 6 hours.

After the bath I took the belly out and cooled them down with weights on top to flatten them out. Then I left it uncovered to dry the skin.
Next step was to generously salt the skin and threw it in the oven under the broiler to crisp the skin. Took about 20 minutes to get the skin to where i liked it.


Chopped up and ready to eat. I chopped it with the skin side down to keep it intact.


07-02-2015, 12:23 PM

07-02-2015, 01:36 PM
Oh, man... that looks just like some pork on TV from last night! I can only imagine how tasty (and moist and crunchy) that was...

07-02-2015, 01:49 PM
now thats beautiful!

Any chance anyone has tried to make this with their bbq? Would love to do something like this on my WSM.

07-02-2015, 01:52 PM
And what exactly dose this have to do with BBQ or outdoor cooking :confused:

07-02-2015, 01:59 PM
Nicely done

07-02-2015, 02:43 PM
And what exactly dose this have to do with BBQ or outdoor cooking :confused:

Mod Note:

Please stop posting this in these threads. This has already been covered. Our members have interests in a wide array of cooking methods and are free to discuss them here. If you are not interested in a topic don't read it.

07-02-2015, 02:56 PM
BBQ or not, it looks yummy!

07-02-2015, 07:46 PM
Looks awesome to me! I made some pork belly the other day and NOW I want more!!!:clap2: