These are less than a half inch thick. Only pork belly I could find
by warsmanclaw
20 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Critical-Werewolf-53
You’ve said nothing about what you’re trying to make 🤷♂️
signeduptosousvide
Eat it
Astro_Philosopher
I’d sous vide it at 131 for 24-36hrs then lightly grill. Serve as a lettuce rap with ssamjang, grilled onions, and grilled mushrooms.
Sliced is not ideal for sous vide as it’s so thin. But it’ll work. Generally I’d take a slab of belly and do like 165f for 12 hours, chill and then slice and fry off to serve. You could probably do this in thin layers and do less time, idk like 6-8? But I wouldn’t try to bunch it up as it might become difficult to separate them.
Also really depends on what exactly your goal is as the other person mentioned
comfortablynumb0629
I personally think you’ll end up very disappointed if you try to sous vide these as they will render down significantly.
Personally for pork belly cut like this I like to just do a quick pan fry to get both sides golden brown.
I’ll then add in some “simmering seasons” if you will, and by that I typically go the route of something like soy sauce, little rice wine vinegar, hoisin, ginger (but obviously use whatever sounds good to you) and then typically water as you want it wet enough to simmer covered for a decent amount of time (anywhere from 15mins – 50mins depending on how tender you want it to be, how much is being cooked, etc)
After that I’ll crank the heat up and let any remaining liquid evaporate off and let everything caramelize a bit in the pain.
Kesshh
Yakiniku! Just marinate and grill.
gravity_bomb
Marinate and quick sear to make a chashu approximation for ramen. This is too thin for sous vide to be effective.
Altruistic_Bobcat509
This style is for quick cook Korean style bbq! If you are dead set on the sous vide, I’d marinate it galbi or bulgogi style, sous vide bacon style, and then char slightly before serving – Serve with some rice and Korean pickles.
No_Sense_3559
Cook plain, dip in fermented bean paste and sesame oil when eating. That’s it, nothing else needed.
Affectionate_Tie3313
This looks like a job for Korean barbecue or yakiniku
LakerPupper
WTHeck? Just grill it.
kimbosdurag
Toss them in a bit of sake. Let them sit for a bit. Fire up your grill, grill them, put salt and pepper on and eat
Emergency_Station_15
Bake in single layer in oven at 425 for 15-18mins. Preseason with salt and pepper if you like. Should crisp up nicely. Then follow with any of the sauce options everyone else suggested.
mnkhan808
Shoyu, Gochujang, Brown Sugar, Salt, Pepper, MSG, marinate for 2 hours then grill or pan fry then eat. Easy and delicious.
ClarkNova80
Stegt flæsk. Serve with parsley sauce and potatoes. DON’T sousvide.
Upbeat_Main_7141
So, I know this is a sous vide subreddit, but may I suggest Kimchi Jigae? The Maanggshi recipe is pretty good.
barnsbarnsnmorebarns
Make sure you sous vide with free herbs they packaged it with for an authentic flavor!
BakingWaking
You can try to stack them and sous vide them. It won’t be as good as a large chunk of pork belly, but it’ll suffice.
You can use it to make lettuce wraps, ramen, put over some rice with some veggies. Like all meat, it’s versatile.
20 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
You’ve said nothing about what you’re trying to make 🤷♂️
Eat it
I’d sous vide it at 131 for 24-36hrs then lightly grill. Serve as a lettuce rap with ssamjang, grilled onions, and grilled mushrooms.
https://www.maangchi.com/recipe/ssamjang
Sliced is not ideal for sous vide as it’s so thin. But it’ll work. Generally I’d take a slab of belly and do like 165f for 12 hours, chill and then slice and fry off to serve. You could probably do this in thin layers and do less time, idk like 6-8? But I wouldn’t try to bunch it up as it might become difficult to separate them.
Also really depends on what exactly your goal is as the other person mentioned
I personally think you’ll end up very disappointed if you try to sous vide these as they will render down significantly.
Personally for pork belly cut like this I like to just do a quick pan fry to get both sides golden brown.
I’ll then add in some “simmering seasons” if you will, and by that I typically go the route of something like soy sauce, little rice wine vinegar, hoisin, ginger (but obviously use whatever sounds good to you) and then typically water as you want it wet enough to simmer covered for a decent amount of time (anywhere from 15mins – 50mins depending on how tender you want it to be, how much is being cooked, etc)
After that I’ll crank the heat up and let any remaining liquid evaporate off and let everything caramelize a bit in the pain.
Yakiniku! Just marinate and grill.
Marinate and quick sear to make a chashu approximation for ramen. This is too thin for sous vide to be effective.
This style is for quick cook Korean style bbq! If you are dead set on the sous vide, I’d marinate it galbi or bulgogi style, sous vide bacon style, and then char slightly before serving – Serve with some rice and Korean pickles.
Cook plain, dip in fermented bean paste and sesame oil when eating. That’s it, nothing else needed.
This looks like a job for Korean barbecue or yakiniku
WTHeck? Just grill it.
Toss them in a bit of sake. Let them sit for a bit. Fire up your grill, grill them, put salt and pepper on and eat
Bake in single layer in oven at 425 for 15-18mins. Preseason with salt and pepper if you like. Should crisp up nicely. Then follow with any of the sauce options everyone else suggested.
Shoyu, Gochujang, Brown Sugar, Salt, Pepper, MSG, marinate for 2 hours then grill or pan fry then eat. Easy and delicious.
Stegt flæsk. Serve with parsley sauce and potatoes. DON’T sousvide.
So, I know this is a sous vide subreddit, but may I suggest Kimchi Jigae? The Maanggshi recipe is pretty good.
Make sure you sous vide with free herbs they packaged it with for an authentic flavor!
You can try to stack them and sous vide them. It won’t be as good as a large chunk of pork belly, but it’ll suffice.
You can use it to make lettuce wraps, ramen, put over some rice with some veggies. Like all meat, it’s versatile.
Pork belly adobo is my go to.