Last night we were using the grill to season our new carbon steel and cast irons, so we couldn't start using the grill right away. Which is why I cooked the pork belly sous vide and then took it off the water a little over an hour before we were done seasoning my wok and flat-handle carbon steel skillet, plus my friend's new cast iron skillet (welcome to the Lodge...coincidentally his cousin was late because he was trying to join a Masonic Lodge), and a carbon steel paella pan.
Flash revealed it was a little splotchy still but it wasn't noticeable when wiping.
Sous Vide pork belly
1kg bone-in pork belly, cut into roughly 5in X 2in X 2in blocks (you can start frozen)
Sea salt
Palm oil
Braising liquid (make double but keep the other half separate)
2 Tbsp Kikkoman soy sauce
3 Tbsp Sesame oil
1 Tbsp Lee Kum Kee chili garlic oil (or make your own)
1 Tbsp Muscovado sugar (or plain brown sugar)
1 Tbsp Five Spice
1 Tbsp Fennel Seeds
10 cloves garlic, finely minced
Sriracha to taste
Dip
100ml dark cane vinegar
Kikkoman soy sauce, Sriracha, and Muscovado sugar (brown sugar, maple syrup, etc) to taste
1. Mix braising liquid ingredients together and pour into sous vide bag, then place the pork belly in. Make sure all the chunks get coated properly, then vacuum seal (or close the ziploc bag). If pork is frozen leave it in the fridge overnight before the vacuum seal.
2. Once pork is ready, prepare the sous vide circulator and set it up for 75C, four hours minimum (look up the ghetto techniques for using hot water in a cooler and a candy thermometer, which is what I used) and place the pork in (if you're using ziplocs, submerge open and let the water pressure squeeze the air out before sealing).
3. Once you hit 4hrs or a little under 2hrs prior to roasting, remove the pork from the water bath, let drain, pat dry. Sprinkle a layer of salt on any convenient container and
place pork skin side down on the salt.
4. Let the skin dry out this way for at least half an hour while preparing your grill as needed, preheated to 175C on the direct heat side along with your preferred wood chips.
5. Shake off and wash off the salt very gently, then pat skin dry. Brush spare marinade on the meat, and use a separate brush to apply oil on the skin.
6. Place pork over indirect heat with the skin facing the hot side, vents over the pork (if you're using charcoal, and I hope you are). Brush the meat with the marinade/glaze, then flip (skin still facing direct heat) and brush again.
7. Test skin for crispness. If not yet to your liking, brush on more palm oil and place the pork chunks skin side down over indirect heat, turning as necessary to crisp all areas of the skin.
8. Mix the dip while resting the meat and serve with pickled papaya (or kimchi, sauerkraut, etc)
or your favorite creamy white cheese (Phl buffalo milk cheese, feta, brie, etc).
I recommend dark beer to go with this, or a very sweet, cheap red wine.