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BBQ Pork Belly

post #1 of 8
Thread Starter 

I was struggling a bit with my last BBQ Pork Belly and just wondering how you guys would do it?!? ;)

 

In short:... my one was sous vide for 36 hrs 65 degrees with dried green pepper and smokey grape seed oil and sea salt...served with a BBQ sauce made of Italian tomatoes ,dark beer ,onions ,garlic ,etc etc... plus 63 degree egg ,crushed pots etc ...

was yummy but not satisfied for me...specially the sauce... to much like a ordinary BBQ sauce ...almost like a ketchup

 I would prefer a more oily BBQ sauce more like a marinade ..but with a strong tomato and smokey taste

 

any suggestions much appreciated!

 

Cheers

post #2 of 8

Chef37, welcome to chef talk.  Many chef will agree with me I think.  Sauce does not make BBQ.  BBQ is a method of cooking.  It is over a fire.  Pork, beef, goat, and many more are used.  The type of sauce varies and some use none at all. 

post #3 of 8

I also question seeking a fatty sauce for a fatty cut. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 8
Quote:
Originally Posted by Chef37 View Post
with a strong tomato and smokey taste

 

 

smoked tomato gastrique... or chutney

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 8
Thread Starter 
Quote:
Originally Posted by phatch View Post

I also question seeking a fatty sauce for a fatty cut. 
Sorry didn't mean oily ..more like a marinade not oily...
Thx
post #6 of 8
Thread Starter 
Quote:
Originally Posted by Jimyra View Post

Chef37, welcome to chef talk.  Many chef will agree with me I think.  Sauce does not make BBQ.  BBQ is a method of cooking.  It is over a fire.  Pork, beef, goat, and many more are used.  The type of sauce varies and some use none at all. 


Thanks for welcoming me!!

Probably wrong writing from me or misunderstanding here...

Let's say I seek for a bbq sauce to my sou vide pork belly who gives it the charectistic bbq flavor(smokey) without put my pork belly over fire...and its not so much like ketchup/tomato sauce...

Thx again for the tip what means bbq... but I think I knew that already... did already some bbq before I decided to be a chef biggrin.gif

I'll try to hang some smoked tomatoes over night ,reduce the juice to almost a glaze add some smoked paprika (la chinata), walnut oil... etc. etc.
and the sous vide pork comes on the grill pan before serving... and skin gets the blow torch tongue.gif

Cheers
Edited by Chef37 - 6/7/16 at 5:05am
post #7 of 8

50/50 cider vinegar/ketchup. Add salt and red pepper flake to taste, use that base to add other flavors. Bring to just a simmer then off heat stir in a blob of butter to make it a little thicker and richer. I use that on pulled pork and it is good stuff.

post #8 of 8
Thread Starter 
Tested a bit...and the best result was simply to get the skin off the sous vide pork score it and throw on the grill pan all sides...nice bbq flavour.. tangy smokey sweety sauces all work well with it...

Just didnt think about the grill pan before biggrin.gif
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