36 hour pork belly, scotch smoked chocolate jus, bergamot, pistachio cream.

Composed by geonate88, 03 Jan 2011, 8:36 pm

pork belly

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dark chocolate

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maldon salt

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sweet citrus main course warm nutty sous vide meat slow smoky pork

Jonas and 3 other people like this.

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Jonas, 14 Feb 2011, 9:19 am

bergamot specialist? http://www.cuuks.com/forum/viewtopic.php?f=8&t=236

Jonas, 10 Jan 2011, 4:00 pm

That must be why. Would want too much of that to happen! That would explain the shorter times, I guess. Looking forward to trying sv on this piece. Here's a pork belly done the old fashioned way: http://www.flickr.com/photos/55597444@N07/5343303232/

geonate88, 10 Jan 2011, 11:27 am

the amount of fat you want to render?

Jonas, 05 Jan 2011, 9:43 pm

I am curious to find out why the temperature recommendations for pork belly vary so much.
1) Nathan Myhrvold (Modernist Cuisine) mentions 82°C/8 hours here
2) Others in your range here
3) Thomas Keller does 82.2°C/12 hours.
Any idea why it would make sense to go up that high?

geonate88, 05 Jan 2011, 6:25 pm

yes. sous vide @ 63

Jonas, 05 Jan 2011, 1:15 am

How do you go about the 36 hour pork belly, geonate88? Sous vide?