Let's Talk BBQ

Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: 1Bigg_ER on February 21, 2015, 08:23:54 PM

Title: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: 1Bigg_ER on February 21, 2015, 08:23:54 PM: Picked up a slab, did some bacon but that's neither here nor there.

(http://i1175.photobucket.com/albums/r636/emtawali/20150220_203514_HDR_zpsiyrbqvmm.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150220_203514_HDR_zpsiyrbqvmm.jpg.html)

Back to SV. This was cured then sous vide for 20 hours at 158 degrees.

(http://i1175.photobucket.com/albums/r636/emtawali/20150219_222753_HDR_zpsyjkhr5un.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150219_222753_HDR_zpsyjkhr5un.jpg.html)

Let it chill in the refrigerator overnight then sliced.

(http://i1175.photobucket.com/albums/r636/emtawali/20150221_162524_HDR_zpsznd1w275.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150221_162524_HDR_zpsznd1w275.jpg.html)

GIT IN MY BELLLLLLYYYYY!!
UMAMI filled pork belly. Seared then Cooked in brown sugar, Vietnamese fish sauce, rice vinegar, sambal oelek, a bunch of garlic and ginger.

It's sweet, salty, a little spicy and full of Je Ne Sais Quoi (Je ne say WHO?)

(http://i1175.photobucket.com/albums/r636/emtawali/Belly%20of%20pig_zpsv32bbzoh.jpg) (http://s1175.photobucket.com/user/emtawali/media/Belly%20of%20pig_zpsv32bbzoh.jpg.html)
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: djm3801 on February 21, 2015, 09:34:48 PM: The way you prepared that is very impressive. Great serving photo. I cook a lot of Thai food. I can appreciate that dish. Nice job.
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: Las Vegan Cajun on February 21, 2015, 09:48:04 PM: Looks great, nicely done. ;)
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: 1Bigg_ER on February 21, 2015, 09:52:08 PM: Quote from: djm3801 on February 21, 2015, 09:34:48 PM
The way you prepared that is very impressive. Great serving photo. I cook a lot of Thai food. I can appreciate that dish. Nice job.

Much appreciated DJ!!
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: RickB on February 21, 2015, 10:03:56 PM: WOW...that is fantastic! Nice job.
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: TentHunteR on February 21, 2015, 10:04:49 PM: I love Thai food, and that looks great!

It's also nice to see someone use pork belly in a cook for something besides bacon. Nicely done, Bigg!
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: teesquare on February 21, 2015, 10:24:26 PM: Fantastic, and nice description of the techniques! How hot was the samba you used? The last jar I got was just like a coarse sriracha....which was o.k. - I just expected it would be hotter....

You can tell us about how you did the bacon too ;) ;D
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: muebe on February 21, 2015, 11:23:40 PM: Outstanding!!!
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: Wingman on February 22, 2015, 06:48:17 AM: You might not hear it but I am clapping my hands. Bravo. And I don't even like Thai food.
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: sliding_billy on February 22, 2015, 07:39:22 AM: Excellent looking plate.
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: 1Bigg_ER on February 22, 2015, 07:59:08 AM: Quote from: teesquare on February 21, 2015, 10:24:26 PM
Fantastic, and nice description of the techniques! How hot was the samba you used? The last jar I got was just like a coarse sriracha....which was o.k. - I just expected it would be hotter....

You can tell us about how you did the bacon too ;) ;D

I doubt that Sambal is meant to be HOT. Just a nice touch of heat. I don't like, let rephrase that, I despise HOT HOT food. I think hot food "specialists" are just masking bland food. But I could be wrong.
Title: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: Pappymn on February 22, 2015, 09:01:14 AM: Very nice. Would love a bite. Burgers done yet?
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: teesquare on February 22, 2015, 09:08:55 AM: Quote from: 1Bigg_ER on February 22, 2015, 07:59:08 AM
Quote from: teesquare on February 21, 2015, 10:24:26 PM
Fantastic, and nice description of the techniques! How hot was the samba you used? The last jar I got was just like a coarse sriracha....which was o.k. - I just expected it would be hotter....

You can tell us about how you did the bacon too ;) ;D

I doubt that Sambal is meant to be HOT. Just a nice touch of heat. I don't like, let rephrase that, I despise HOT HOT food. I think hot food "specialists" are just masking bland food. But I could be wrong.

I agree with you on the "degree of heat..." I was just surprised - expecting the samba I bought would be hotter, I actually approached it by under-using it at first.
I laugh about the super-hot stuff...Folks generally don't understand that if they like that - they have dulled their sense of taste to many other things...... :D
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: 1Bigg_ER on February 22, 2015, 03:49:02 PM: Quote from: Pappymn on February 22, 2015, 09:01:14 AM
Very nice. Would love a bite. Burgers done yet?

Texas is under a State of Emergency because of 1/10 of an inch snow in the forecast. It's raining so I'll have to use my cast iron skillet. Buns are in the oven as I type.
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: SmokinKat on February 23, 2015, 12:42:42 PM: YUM!!! I would eat that for a week straight! Unless I could trade off with the burgers every other night. :)
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: Smokerjunky on February 23, 2015, 03:10:05 PM: That looks excellent (like the FB reference there too :))
Title: Re: Pork Belly ~ GIT IN MY BELLLLLLYYYYY
Post by: drholly on February 23, 2015, 11:27:17 PM: What a gorgeous plate! I love Thai food, and if I didn't I would start with that dish. Wow!