Hi everyone. Here’s the final update for the pork belly I asked about.
I ended up using a cooler with a Saran Wrap cover.
148°F for 43 hours.
Let it sit uncovered in the fridge for a day and a half
Baked at 275 for an hour or so to get it up to temp
Then convection roasted at 400° with a coke baste for the color and skin crisp.
The fat was so rendered that the skin was basically chips.
It got a little darker than what I wanted but the goal of crispy skin was there.
The family gave it the 🔥 stamp.
All 9 lbs was gone before anyone can take any home.
They said they didn’t even need teeth to eat it. Haha
I’m making it again for Christmas.
Thanks for the advice everyone!
by Benchinapark
3 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. 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.*
>148°F for 43 hours.
That seems like a very long time for pork belly.
Cebuchon > turkey.