Finished Plate of Belly

Playing with Pork Belly

In the past I had played around with pork belly. Specifically testing different times and temperatures. Well I had another chunk of belly in the freezer so I decided to cook up a little something for the fella’s at work.

Well since I had already determined that my preference for belly was cooking it at 160 f for 16 hours, it was just a matter of what to do with it. Deciding that I wanted to put a little bit of an Asian spin on my flavors here is what I did.

I tossed the pork belly in a bag with some soy sauce, mirin, rice vinegar, sesame oil, real wasabi powder and a little nori furakake. The reason for adding the furakake was because I was hoping to get a big umami punch from it. Having sealed this up in the bag I dropped it in the water and let it go.

Finished Up side of Pork Belly

Finished Pork Belly

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Cooking Sous Vide- My Quest of Continued Learning

Nothing excites me more then learning new ways to cook, and I have always been really excited and fascinated with the cooking movement of sous vide and the modernist cuisine, but I have not done a lot of it. I have done a few experiments with making spheres out of  liquids but not much beyond that. The modernist cuisine movement is a lot of fun with really cool techniques and some that are becoming very popular such as cooking sous vide.

 

Polyscience Sous Vide

Polyscience Sous Vide

I am in the process of trying to decide what immersion circulator to get. There are some really cool options these days. Of coarse I have still kicked around the idea of building my own. I would really like to get one of the Polyscience models. The problem with them is the price. I am thinking about getting a slightly cheaper one to start out with. Right now I am leaning towards getting the Sansaire model. It can’t handle the volume of the Polyscience models but really for home cooking like I will be doing with it I probably really don’t need much more than that. There are so many things that you can cook sous vide and it opens a whole new realm of recipes and flavors.

Sansaire Immersion Circulator

I think that one of the first things that I would want to try is doing some soft boiled eggs. There is a great cookbook that I would need to go along with this which is “The Modernist Cuisine at Home“. It has some seriously delicious looking meals in it that I would love to try. I have also found a great site that has a lot of stuff to try and learn from as well called “Chef Steps“. They offer classes and have a lot of recipes on there as well to learn some new techniques.

Beyond cooking sous vide there are a lot of different techniques and methods of cooking that I would like to learn still and have in my wheelhouse. You can never go wrong with continuing to learn different skills in your field of work. The more you know the better you will be at your job. I am lucky enough to have a job where I can get so many cool toys, like the Sansaire, at a great price and I look forward to sharing more of my ideas and recipes as I start to make more of them.

So needless to say if you’re reading this and you have a Pollyscience immersion circulator that you don’t need anymore or want to buy me one I am completely to that idea!