Last weekend I took the wife to Nashville for her birthday. We had a nice dinner at this restaurant that had bacon as an appetizer. It was actually a chunk of belly. It was very tender and had a great flavor. I asked how they made it and the server said they sous vide it.
So yesterday I remembered a slab of belly I had in the freezer. The closest I have come to sous vide cooking is heating up some Green Giant veggies. So I was thinking (which is always dangerous) why don't I try it in the crock pot.
So last night I took the belly
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1037.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1037.jpg.html)
I cut a section off the slab and re-vacuum sealed and put the rest back in the freezer. Cut the section in half and put the pieces into the fridge to defrost overnight.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1038.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1038.jpg.html)
I thought I would keep it simple and just add some pepper, salt, and a little cayenne to add a bit of kick. I debated about searing first so I decided to run a test with one seared and the other not seared. I cut a corner off the one I was going to sear so that I could tell them apart. The players:
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1040.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1040.jpg.html)
Here is the seared one with the spices added.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1042.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1042.jpg.html)
Into the crock pot and see you in about 8 hours or so.
UPDATE
So its been about 7 hrs and I think it is done. Here they are in the crock pot.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1045.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1045.jpg.html)
Out of the pot and on the dish.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1046.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1046.jpg.html)
I didn't really make any plans on what to do with it once it was done, so I just added some sauce, added some onions and ate it as is.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1047.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1047.jpg.html)
I must say, it was excellent. I will definitely make it again soon. I just need to figure out different sides etc.
Looks like a killer recipe Gus. I'll take a few plates of that to go ;D
Looks awesome. You can Google sous vide pork belly, and find lots of good recipe's. I sous vide all my steaks and they turn out great.
I have had this one and it was great. Never done it myself though.
http://blog.sousvidesupreme.com/2012/01/sous-vide-pork-belly-sliders/
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Wow! That does look good.
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Bacon looks great !! I love bacon !! but who doesn't
Quote from: terry08 on April 29, 2013, 03:38:05 AM
Looks awesome. You can Google sous vide pork belly, and find lots of good recipe's. I sous vide all my steaks and they turn out great.
I have had this one and it was great. Never done it myself though.
http://blog.sousvidesupreme.com/2012/01/sous-vide-pork-belly-sliders/
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Problem is I don't have a sous vide cooker and if I bought another thing now it would screw up the dry cure stuff I am going to by. (By screw up I mean the wife would have me sleeping in the shed with my Bradley --hmm when you think about it, it doesn't seem that bad.) I could have used a roaster but I didn't want to fool with it for 10-18 hrs.
Sleeping out in the shed with my smoker or with my wife. Hummm the smoker it don't take back!!
I generally grill or roast fresh belly.
If you have a vacuum sealer, a crock pot and a PID, you have every thing you need to sous vide. Just google "sous vide" and you get plenty of instructions on how to do it. I have even sous vide in a stock pot over a one burner hot plate, and had it controlled by my BBQ Guru DigiQ II.
Quote from: Habanero Smoker on April 29, 2013, 01:16:10 PM
I generally grill or roast fresh belly.
If you have a vacuum sealer, a crock pot and a PID, you have every thing you need to sous vide. Just google "sous vide" and you get plenty of instructions on how to do it. I have even sous vide in a stock pot over a one burner hot plate, and had it controlled by my BBQ Guru DigiQ II.
I will have to try that with my Auber PID
Gus, this is how I do my steaks. Works great.
http://mobile.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
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http://www.amazon.com/gp/product/B0088OTON4/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1
Best Bang for the buck, check out the reviews.