Starting Sous Vide with Pork Belly
Asked by Adam on Friday, July 23
I have just got my sous vide setup (similar to sous vide magic with a slow cooker) and I plan to trial it for the first time. I want to do pork belly, I have done lots of reading on the net and have decided that I should probably try 18 hours at 71C. Lots of recipes are for a lower temperature and longer cooking times but my main concern with those is the fat texture, I want the fat to be 'melt in your mouth'. Anyone have experience with pork belly at this temperature? Thanks
1 Answer to This Question
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While I haven't tried a pork belly, I've done several quite fatty Boston butts as pork confit. In fact, I have one in the bath right now at that temperature!!
My set-up is similar, except instead of a sous vide magic, I wired up an industrial PID and a solid state relay. As it turned out, the PID was configured for a thermistor type probe while I was using a thermocouple. The temperature reading was fine at room levels, but as the bath heated, it became inaccurate and I ended up heating my first pork confit to over 82C for 8 or so hours!! It was still delicious!
In short, I think that will work fine.
Answered by Ken W on Monday, September 06
You can also find a lot of sous vide information, as well as over 100 recipes, in our book
Beginning Sous Vide which you can get at Amazon.com or as a
pdf download.
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