Leaving even a crockpot alone in my apartment freaks me out. The idea of something generating heat and being unattended at the same time is a bit unsettling and has never happened under my watch. I don’t even own a crockpot, but I have an immersion circulator which I’ve used quite a bit but never left running overnight not to mention, running while I was away at work during the day.
After some reading, and checking with some of my blogger friends about the safety of doing this, especially after getting some advice from Stefan from stefangourmet.com, (wonderful chef and sous vide expert), I decided to prepare something different this time. It was very exciting to learn more about slow cooking using the sous vide technique, the flavor development is as you can imagine, crazy good, and the tenderness of this meat was out of this world. Ready for some extreme slow but delicious cooking action? I am!
Oranges and tarragon, great pairing, never tried it with pork, but it worked deliciously! Pork goes really well with sweet and sour ingredients. I used tangerines because they seemed riper and sweeter than their orange friends that day. This is one of the bests things I’ve eaten.
Gear:
cutting board + Knife
immersion circulator
vacuum sealer
plastic bag
strainer
garlic press
butchers twine
saucepan
long tongs
medium size ramekin
Ingredients:
500g pork belly
Pork Belly:
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9 comments
This looks AWESOME!!!
WOW. Go you! I don’t have a sous vide machine (yet); this post is tipping the balance in favor of getting one. (But first: an ice cream maker.) I love the way you think. Tangerine + tarragon + PORK BELLY. Gorgeous!
Susan! thank you 🙂 I love this sous vide circulator, it has taught me tons about cooking and food safety. I got mine on Ebay, some good deals there, and before that, I was using a probe thermometer, a stove, a stock pot full of water and tons of patience heheheh. I don’t have an ice cream maker, but when I make ice cream, I use my stand mixer and some crushed dry ice, works great and is super fast.
Great post, Paul! Thanks for the mention 🙂
I’m really glad you’ve took the step to cook something sous-vide overnight. I really like the ideas you’ve used in this post: combining pork with citrus, and deep frying the pork belly in cubes. Especially the latter is something I’ll have to try!
P.S. I don’t think sterilizing the pork is really necessary, as it will be pasteurized for sure after 36 hours at 140 degrees.
thanks Stefan! and you’re welcome, I’ve learned tons about sous vide by talking to you. And yes, when I was writing this post, I was like, why the hell did I blanch the pork, it will surely be pasteurized when it’s out of the water bath 🙂 oh well, you live you learn. I’ll remove the blanching step from the method section. thanks!
I have some pork belly cubes with 5 spice in the SV at 140 degrees as I write this. Will deep fry them and serve them with Indonesian style sweet & sour sauce tomorrow. Thanks for the inspiration 🙂
Welcome! I’m drooling as am reading! 🙂 I’ll be expecting your post Stefan! Indonesians have some incredible recipes that feature slow cooked pork or beef, love it!
This looks amazing!
thanks Raechel!!!