So after cooking for 24 hours at 160 F, took the pork belly out and chilled in an ice bath to bring down the temp to safely store in the fridge.
Out of ice bath and on to a tray ready to be squished.
High tech compression device, a heavy pot on a sheet tray.
After a few days of chillin in the fridge, the pork belly made the trip with us to the cabin at the river to serve as our first night's meal.
I sliced one up and left one whole for the grill. Since it was already cooked and ready to eat, next time I would just leave it whole because the slices became overcooked on the grill, still tasted amazing but leaving it whole and then giving a little char works much better. Also I wanted to get a taste before putting a char on it. The bowl on the right is the pork jelly.
Made a quick sauce out of the pork jelly that sorrounded the belly in the bag, spicy bean paste, sparkling rose and a little sugar, butter would have made it a little more saucy, but it was spicy and had a nice acidic bite, and Paula Dean didn't come up with this recipe I did.
Getting the char on the grill. The best part is getting that pork skin a bit crispy, that's right I didn't mention it before for the best tasting part of this beauty is the skin, leave it on even if there are a few hairs on it still.
Ready for slicing!
Sliced and ready to eat. Let me tell you it was Smurfing delicious! Next time I might shorten the sous vide time and increase the heat, and for sure I would leave it whole and sear off then slice. It was delicious and all who enjoyed it wished I had made more and next time I will.
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