Last year we went to a restaurant in Nashville and had their pork belly appetizer. It was cooked sous vide. It was fantastic. So I tried to duplicate it using just a crock pot on low, but no temp controller. Now that I have a controller, I am going to try again.
I divided a 4 1/2 lb belly into 6 pieces. I did four of them with a rub then vac sealed and in the fridge overnight. The other 2 I used a more liquid "rub" (not quite a marinade.) made with Jack Daniels. Vac sealed and into the fridge.
Took them out today and put them into a roaster set the controller to 160*.
Here they are right before they go into the pool for 20 hours.
More to come tomorrow.
good eats.
I do mine in the oven, rubbed with Chinese five spice, Salt and pepper, heavily wrapped in foil at 180 degrees. I just leave em overnight about 6 hours
Taken out and refrigerate for a day without unwrapping.
Then cut them into 1 inch chunks, brown in pan add (all estimates, I don't measure)
1/4 cup packed brown sugar
2 tbsp rice vinegar
2 tbsp Asian fish sauce
1/2 tsp soy sauce
1 tbsp thin sliced fresh ginger
4 cloves sliced garlic
4 whole dried red chilies (unbroken) or red pepper flakes
1/2 cup water
Really great over rice cooked with bok choy
