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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Chamber Sealer|The Un-Boxing

To day is a super exciting day for me. I received by far my most coveted piece of kitchen equipment. I just got home to find a huge box on my front porch, and inside of it a beautiful new Polyscience Chamber sealer. I never thought this day would come! So after opening the box there is a huge layer of form fitted foam and after pulling that off the next thing you see is the beauty of the machine itself.

Once you get it out of the box I was amazed at how slick it looked on its own. It is going to be one of those things that if you have on your kitchen counter everybody is going to be asking about it.

 

Sealer and Box Contents

Sealer and Box Contents

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Pork Belly

This week I was fortunate to get my hands on a healthy supply of pork belly. Now the question is what to do with all of it. Now this might be kind of a daunting task for a lot of people, but as for me, I just get excited about the endless possibilities of what I can make from it.

Pork Belly

Pork Belly

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