Pork Belly

[Clark Deutscher]

Only a plated pick of this guy. Sous Vide Pork Belly, Cooked 43 hours, then seared on the kettle, served with grilled polenta and a vinagery tomato marmalade.

Clark

 

[Shaun R]

Off the chain Clark! How is the restaurant going?

 

[Mike Coffman]

Looks great Clark!

 

[A Moe]

YO! Looks Good!

 

[Don Cash]

I can't imagine 43 hour pork belly is bad at all. I'd crush it, for sure!

 

[Russell McNeely]

Looks awesome!!

 

[Gary H. NJ]

Looks good Clark.

 

[j biesinger]

43 hours at what temp? I usually cook belly at 175 for 10-12 hours or until it feels soft

 

[Wolgast]

WoW i can make a great sliced belly in 20 min. But i would die to try that. And im with Shaun..How is the restaurant going???

 

[Clark Deutscher]

Temp was 140 degrees, I find the meat comes out a little firmer at that temp.

Restaurant is good, getting busier every day and grilling and smoking away! Thanks for asking!

Clark

 

[Jon Des.]

Neat stuff! I'm enjoying your FB posts as well!