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Started By
Message
Let's make pork belly - WARNING: Sous Vide
Posted on 9/11/15 at 3:20 pm
Posted on 9/11/15 at 3:20 pm
First, make the chicken stock from wing tips, mirepoix, garlic, ginger, peppercorns, bay leaf. I love fresh ginger in my stock, and I cut off the tops of celery that I wouldn't use for anything else.
I'm then following Thomas Keller's recipe from his book Under Pressure. He recommends making an herb sachet wrapped in plastic so that the herbs are not in direct contact with the protein. It's fresh thyme, peppercorns and bay leaf, rolled and then cut into portions. The cooled chicken stock added to the bag helps disperse the flavors. Here's the sachet before rolled up...
Brining pork belly
Here's the pork belly portion vacuumed in a food saver bag with herb sachet (cut into portions for each bag) and cooled chicken stock. How did I seal it with the liquid stock? I propped open the bag in my freezer until solid, then vacuum sealed it.
Into the 180 degree water for 12 hours, then ice bathed down for an hour.
Keller says to cut off the skin, leaving only a thin layer of fat, then sear in a pan. Since this was my first time making pork belly using this method, I cut the belly into four different sized pieces to see how they would turn out and what I could do with them in the future.
The bits on the left would make a killer garnish. The second was more like cracklins, and the larger portion on the right was sublime. This was merely a test run for future dishes, but I plated one up with jus and sriracha. Here's a pic after I bit off half of it. Looks dry but wasn't. The crispiness was awesome and after I dragged it through the jus and sriracha, the bite was a pure foodgasm.
As most know, I'm constantly exploring what sous vide is capable of. More to come.
I'm then following Thomas Keller's recipe from his book Under Pressure. He recommends making an herb sachet wrapped in plastic so that the herbs are not in direct contact with the protein. It's fresh thyme, peppercorns and bay leaf, rolled and then cut into portions. The cooled chicken stock added to the bag helps disperse the flavors. Here's the sachet before rolled up...
Brining pork belly
Here's the pork belly portion vacuumed in a food saver bag with herb sachet (cut into portions for each bag) and cooled chicken stock. How did I seal it with the liquid stock? I propped open the bag in my freezer until solid, then vacuum sealed it.
Into the 180 degree water for 12 hours, then ice bathed down for an hour.
Keller says to cut off the skin, leaving only a thin layer of fat, then sear in a pan. Since this was my first time making pork belly using this method, I cut the belly into four different sized pieces to see how they would turn out and what I could do with them in the future.
The bits on the left would make a killer garnish. The second was more like cracklins, and the larger portion on the right was sublime. This was merely a test run for future dishes, but I plated one up with jus and sriracha. Here's a pic after I bit off half of it. Looks dry but wasn't. The crispiness was awesome and after I dragged it through the jus and sriracha, the bite was a pure foodgasm.
As most know, I'm constantly exploring what sous vide is capable of. More to come.
This post was edited on 9/12/15 at 5:30 am
Posted on 9/11/15 at 4:57 pm to Degas
Explain this to me. The herbs are in plastic next to the meat? ??? Certainly not. So I must have missed something. Explain that step to me again please.
Posted on 9/11/15 at 5:31 pm to jbgleason
So instead of merely placing the herbs in direct contact with the protein which would intensify the herb's flavors in only a very local part of the meat, the sachet and stock allow the flavors to disperse and impart evenly. The sachet is open ended, but the herbs don't come in direct contact with the belly.
If I was to make a stock, I'll use bouquet garni since the herbs can float around and intermingle. With a vacuum seal, they're very stationary, so a sachet is the way to go.
ETA: the plastic wrapped sachet is long, and when cut up for each portion, it has both ends exposed so that that the flavor is emitted out the ends of the sachets, but not the physical herbs and peppercorns.
If I was to make a stock, I'll use bouquet garni since the herbs can float around and intermingle. With a vacuum seal, they're very stationary, so a sachet is the way to go.
ETA: the plastic wrapped sachet is long, and when cut up for each portion, it has both ends exposed so that that the flavor is emitted out the ends of the sachets, but not the physical herbs and peppercorns.
This post was edited on 9/12/15 at 5:40 am
Posted on 9/11/15 at 5:31 pm to Degas
Looks good! Did you sear or shallow fry to achieve that texture?
Posted on 9/11/15 at 5:33 pm to BigDropper
A tablespoon of peanut oil in a hot pan.
Posted on 9/11/15 at 9:02 pm to Degas
That looks great! Nice work Degas.
Two questions:
I'm assuming the large portion to the right was your favorite, explain how much of the fat cap was removed please.
Tell me more about this sriracha jus, it looks interesting.
Two questions:
I'm assuming the large portion to the right was your favorite, explain how much of the fat cap was removed please.
Tell me more about this sriracha jus, it looks interesting.
Posted on 9/11/15 at 9:39 pm to ruzil
Keller recommends removing the skin and leaving only a thin layer of fat.
The jus and sriracha was just that. Pan drippings with dots of pure sriracha on the plate. Nothing special on this test run. I was almost embarrassed to post the pedestrian pic. Was just half a bite of the belly with what I had left on the plate. A lot of pics and recipes online pair this with a seared sea scallop. I may try doing that next time. The joy of sous vide is that I still have six portions left and ready to go to have fun with.
The jus and sriracha was just that. Pan drippings with dots of pure sriracha on the plate. Nothing special on this test run. I was almost embarrassed to post the pedestrian pic. Was just half a bite of the belly with what I had left on the plate. A lot of pics and recipes online pair this with a seared sea scallop. I may try doing that next time. The joy of sous vide is that I still have six portions left and ready to go to have fun with.
Posted on 9/11/15 at 10:42 pm to Degas
Looks phenomenal man, I love threads like this!
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