Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
Have had good success with naked 158x24 bath (thank you Potkettleblack ), then finishing on smoker with rub and glaze, similar to Malcolm Reed method. This has produced very succulent results, even leaving skin on.
Question... any advantage/difference to going longer in the bath (48+ hrs?) at a lower temp?
ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.
As you go lower, you get more steak like texture, and as you go longer, you get more collagen breakdown. At 158x24, you're getting a juicier version of a traditional braise. I wouldn't take pork below 135, but that's maybe just me. That's where I like the loin meat, and I've converted a few folks to that way of thinking. But with belly, the breakdown of the collagen is the most important thing, I think. So, I might take it down to 144x48 and see if I can get something like steaky/braisy nuggets.
I made sous vide + PBC smoked pork belly burnt ends and everyone at work went bonkers over them. But they were just too succulent for my taste, melted to nothing in my mouth. It was the first time I ever really ate pork belly - is this what people want when they eat it or did I do something wrong. Sous vide does wonderful things to fat but this felt like just too much fat for my taste.
Personally I like the Sieuw Yuk approach, which is a combination of that melt in your mouth texture and a very crispy crust. Search for it on the internuts - you might like it.
Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
Here's what has become my go-to method for SVQ pork belly:
1. SV naked @158x24, skin on, provides a nice bite (not chewy) - SV does wonders. Will try Potkettleblack's 144x48 recommendation above one of these days just to see the difference.
2. Cut into 1" cubes.
3. Rub with salt and MMD or other rub. Have been using MH's Asian rub lately.
4. Onto the PBC grate for an hour or so to smoke, skin side up.
5. For finishing I will either go with something similar to Malcom Reed's brown sugar and butter "braising" style in a foil pan, or lately I have just been leaving them on the grate, lid off and turning them skin side down to crisp over the higher heat, then brush on a glaze such as MH's Banh Mi style glaze until it sets nicely.
This has become a crowd favorite, and fairly easy to prepare.
And to EdF's point, crisping it over high heat at the end gives a nice contrast to the ultra succulent result of low and slow in the SV/PBC.
Comment