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Author Topic: Porfk Belly Experiment  (Read 420 times)

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hughver

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Porfk Belly Experiment
« on: May 31, 2020, 01:09:01 PM »

I picked up 3-4 lbs. of uncured pork belly at the  local Asian market yesterday. Searched this site but did not find anything that resembled what I'm going to try and do. Game plan (unless someone has a better idea  ;)): lightly season with pork rub, smoke to an IT of 125-135°, sous vide at 170-175° for 10-12 hours with processed soy, mirin, sugar, fish sauce, scallions, garlic and ginger added to the bag, drain and slice into 3/8-1/2" pieces, sear on pit or under broiler until crisp. No BBQ sauce.

Note, those strips are about 1 1/4" 1 1/2" thick.
« Last Edit: May 31, 2020, 01:11:09 PM by hughver »
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

Bentley

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Re: Porfk Belly Experiment
« Reply #1 on: May 31, 2020, 04:48:52 PM »

Do you think sous videing(sp) in mixture will infuse more then marinading?
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hughver

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Re: Porfk Belly Experiment
« Reply #2 on: May 31, 2020, 06:41:17 PM »

I'm not sure but one would think so, but I think that the main advantage is obtaining heat consistency over a long period of time. After 10 hours I'm going to put in the refrigerator over night hoping that the fat will rendered fat will be easier to remove before searing. I'll make a sauce out of the remaining juices.
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas
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