So I like to cook. I like kitchen gadgets. I love shit like this. And I really love pork belly. So after a rather fantastic meal at Second Bar + Kitchen here in Austin, where I indulged in a dish that included amazing pork belly and sous vide eggs, I thought it time to nail down a great pork belly recipe here at home.
Got myself just over a pound of pork belly at Whole Paycheck and proceeded to come up with a cure similar to the recipe here.
It went into the refrigerator looking pretty much like this (even though this is after the next steps):
After 12 hours overnight, I pulled the pork out, rinsed off the salt, sealed it in a bag, and sous vided (its a verb now, damnit) the thing at 144*F for 40 hours. After the 40 hour mark I cooled it between weighted cookie sheets because you don’t want it to curl. When I removed it from the fridge, it looked near as makes no difference to what you see above.
After cooling, I had to scrape off the tasty tasty fat, so the dull knife edge and some scraping left my dogs very happy and a pork belly looking pretty limp:
So the belly when back in a bag into a 140*F bath to warm up. All the while I had carrots in the sous vide at 183*F with butter oil and 21 calories of DEADLY WHITE SUGAR! THROW ME OFF PALEO ISLAND! Also I made a gastrique with a tasty little ingredient:
After the carrots were done, the belly went into a pan with high oleic sunflower oil, was browned on all sides, and plated. Thus we ended up with this:
So what I did for the blob of pork was cut a chunk of the pork belly off, fork shredded it, and whipped it. Could have used a bit more shredding and cooling. but it’s called a rillette.
Anyway Sarah couldn’t tell me enough times how much she loved it; I thought it came out pretty good, certainly up to par with the pork belly I had earlier in the week…perhaps better. The carrots came out really nice as well; the butter oil worked really well and didn’t cause Sarah any problems (she has a dairy allergy).
It seems like a hell of a lot of work but I really only “cooked” for about an hour. It was pretty f’n rico, if I do say so myself.
5 thoughts on “40 Hour Pork Belly Confit Two Ways With Glazed Carrots”
Looks pretty f’n rico! I wanna check out your sous vide contraption! Yummy!!!
Heh, heh, I also use a few grams of DEADLY WHITE SUGAR when making sushi rice or when my son wants some tea and there’s no REAL PALEO HONEY available. Hell, I even make the occasional pizza with my kid. I’m so thrown off paleo island as to have my own designated trebuchet…
Trebuchets aren’t paleo, Sean. Clearly someone snuck it onto the island… 😉
I wanted to ask this on your last post but the comments were closed. Who manufactures the glute machine you have pictured?
Strange that the comments were closed; I’ll get that up and going. Regardless, the glute machine is manufactured by Dynavec here in Texas.