19 Dec '14, 12am

Sous-Vide your pork belly for the perfect texture

Sous-Vide your pork belly for the perfect texture

As an example, the above is a super-quick weeknight dinner I made the other night for my wife and myself. This batch of pork belly was prepped using the Nomiku immersion circulator, which I had crowd-funded via Kickstarter and quite like. (I have another more hardcore immersion circulator which has a few more control options than the Nomiku, but the Nomiku is both slimmer and way more attractive.) Having debagged my little slab of belly, I cut a diagonal pattern into the fat and popped it under my salamander until charred gorgeously. I then carefully sliced up the pork, and blow-torched the pieces briefly to add a bit more char around the edges. The pork was then plated with a fried egg and some pickled cucumbers (another thing we make on weekends and keep in jars in the fridge) over rice with seasoned sesame seeds. Perfect dinner which took no time at all to prep.

Full article: http://chubbyhubby.net/recipes/sous-vide-pork-belly-perfe...

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