Hi everyone!
So I decided to make pork belly lechon for Thanksgiving this year. I have it prepped already.
Just a few questions.
I read
154°f for like 24-48 hours. (It’s cooking from frozen so probably 48)
Any ideas what container I can sous vide this thing in?
Does that temp/time look good?
I will broil it and turn it after the bath so the skin will crisp up.
by Benchinapark
9 Comments
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I would cut that sucker in two, first. Then do what you are describing. Then, you have the choice to use multiple different vessels for the sous vide. And, you get twice as many ends. My favourite part of lechon.
Awesome idea! I would think a rectangular bath container would be fine, depending on where you put the thermocirculator. I’m more interested in how you plan to broil to get the skin crispy.
When and where!?
I’d use a cooler.
I’ve done the same as a porchetta. Works pretty well. A large cooler or even a storage tub from Costco wrapped in a blanket works for the SV. You’ll likely have to top off the water. The broiler is not bad, just comes out a bit uneven. If you can bathe in hot oil, you’ll get great cracklings.
Sarap!!! Youre going to want to dry out the skin two days after cooking.
If you cook it whole, how would you do the rest of the steps? If you’d need to cut it in half at any point, just do it now.
I prefer pork belly at 60C (140f) for 36-48h. It has a chew and the fat layer remains intact but disintegrates once you chew on it. I find 64C or 68C too soft, still amazing but not my preference.
For the skin if you have the time dry it in the fridge for multiple days, if not I usually cut the skin off and crisp it up separately, this way you can still crisp up the fat on top while not overcooking the pork and still have crackling on the side.