Sous vide

Black Coral · 05-12-2017, 09:19 PM

160 for 10 hours is done. I cut a slice off and quick sear after reseason and wow! I added a little BBQ sauce to the next slice and even better. Now i reseason the pork belly and letting it rest in the fridge till Sunday (if I don't keep cutting pieces). Then will seat the whole piece.

If I keep cutting I have another piece just started and will be going thru till Sunday morning on it at 135.00 till Saturday night then bring it to 145 till Sunday and then finish it in oven for crunch following the other recipe I found!

05-12-2017, 09:19 PM	#10
Black Coral Have My Own Room Join Date: Mar 2009 First Name: John Location: Midland Texas Posts: 2,269 Trading: (11)	Re: Sous vide 160 for 10 hours is done. I cut a slice off and quick sear after reseason and wow! I added a little BBQ sauce to the next slice and even better. Now i reseason the pork belly and letting it rest in the fridge till Sunday (if I don't keep cutting pieces). Then will seat the whole piece. If I keep cutting I have another piece just started and will be going thru till Sunday morning on it at 135.00 till Saturday night then bring it to 145 till Sunday and then finish it in oven for crunch following the other recipe I found!