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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Mojo Marinated Pork

So I have been really excited about Cuban flavors recently. Partly due to the fact that I love the movie Chef, but mainly because they are just great flavors. I have decided to mix this with my love of sous vide cooking. I have decided to do a mojo marinaded pork shoulder and cook it with my immersion circulator, instead of the traditional oven roasting and then shred it and make some Cuban inspired street tacos!

My plan is to take the shoulder and mix up a mojo marinade.

 

Pork in Mojo Marinade

Pork in Mojo Marinade

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R & D on Sous Vide

So now that I have used the Sansaire Immersion Circulator to successfully make some amazing eggs, I am in the process of doing a little R & D on what to make next. So let the sous vide R & D begin!

I am either going to go with some steaks or do something that will take a bit longer to pull of and do something like 72 hr short ribs. Personally I am kind of leaning towards the ribs just because I can take them into work and share them.

So the biggest problem that I run into is that since I do not have a fancy Polyscience Chamber Sealer, unless someone wants to hook me up with one, is that the Food Saver has issues with liquids in bags. But I think I have figured out a solution to this issue by making the liquid for a broth or brine and freezing it in ice cube trays and sealing frozen cubes of liquid in the bags.The drawback to this is that if the liquid you are using has ingredients that don’t like to freeze, such as the mirin that I am using, it still makes it difficult to freeze. Just another reason that I need to get a chamber sealer.

Short ribs sealed with a marinade

Short ribs sealed with a marinade

I picked up some short ribs today and am planning on sealing them with a liquid similar to bulgogi flavors to cook the ribs in. I think that this will be a really nice complimenting flavor.

New School Sitting on Old SchoolSansaire at work

 

 

 

 

 

 

 

 

I am planning on cooking these for roughly 72 hours in the water bath. When they are finished I will reduce the sauce down and finish it with a knob of butter a long with flash frying them to add a nice crispy texture to them as well.

The finished product came out looking like this:

Right out of the sealed bag

Ribs Right Out of the Bag

 

The flavor was absolutely amazing. It had a beautiful balance of sweet and savory and the meat was perfectly cooked so that it was falling off the bones. I could not be happier with the results from my first attempt cooking meat with a long cook. Well worth the wait even with as hard as it was knowing that it was cooking like it was.

After I opened it up I poured the sauce into a pan to reduce it finishing it with a knob of butter:

Reducing the Sauce

Reducing the Sauce

I then fried them just long enough to brown up the outside of the ribs and give it a little extra with out pulling to much moisture out of them.

Sauced up finished ribs.

Sauced up finished ribs.

And one last picture of what the inside of the ribs looked like. So delicious and tender.

The Final Product.

The Final Product.

As for the Sansaire, I could not be happier with the performance of this machine. It was so quiet and seemed to really hold the temperature very consistently. I now believe that this is something that I will have to get for myself as soon as possible. As my ribs were cooking I kept thinking of all of the other great things that I could do with this. And at a very affordable rate I would not hesitate to recommend this to anybody. If you want to pick one up here you go!

Thanks to my manager Neil at Sur La Table for letting me try this out and I cannot wait to get one for my own. If you have any things that you would like to see done sous vide let me know. I would love to try to work one some other amazing recipes to test out and share.