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re: Let's make pork belly - WARNING: Sous Vide
Posted on 9/11/15 at 9:39 pm to ruzil
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.
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