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Author Topic: Pork Belly  (Read 1786 times)

Offline pianoman9701

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Pork Belly
« on: October 16, 2022, 10:10:31 AM »
Sous vide 24 hours at 155F then torched dark on both sides. Chanterelles, green oinion, tamari soy. Very tender and delicious. Just salt and pepper for seasoning after bringing it out of the bath. Not a great presentation.
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Offline pianoman9701

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Re: Pork Belly
« Reply #1 on: October 16, 2022, 10:11:25 AM »
I'll be smoking the next one for a couple of hours before putting it in the bath.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman https://linktr.ee/johnlwallace

Offline elkboy

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Re: Pork Belly
« Reply #2 on: October 16, 2022, 12:40:16 PM »
Looks amazing, Piano!!! I'm going to have to get into sous vide at some point.

Offline Southpole

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Re: Pork Belly
« Reply #3 on: October 16, 2022, 12:47:49 PM »
 :drool:  Love the pork belly!
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Offline pianoman9701

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Re: Pork Belly
« Reply #4 on: October 16, 2022, 01:41:54 PM »
Looks amazing, Piano!!! I'm going to have to get into sous vide at some point.

You can put something in the drink before class and have it ready when you get home. It's a great way to cook a venison shoulder for 12-24 hours.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman https://linktr.ee/johnlwallace

Offline Blacklab

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Re: Pork Belly
« Reply #5 on: October 16, 2022, 07:59:32 PM »
Nice and chantrels  :tup: Never cooked pork belly  Made lots of bacon just never cooked it for meal :dunno:
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