Non-BBQ Food pRon

[CocoLoco]

Sous vide pork belly for 24 hours and then deep fried. So...So...good..

I sous vided @ 155 F for 24 hours with soy sauce, rice wine vinegar, rice wine, green onions, sesame oil garlic and ginger. Then I chilled for 15 minutes in an ice bath, poured out the braising liquid to reduce, and deep fried for 5 minutes (flipping halfway).

Then I put it on some home made steamed buns. Literally melts in your mouth.

HH, is "Sous vide pork belly" anything like cha shu of Eastern cuisine?

 

[carries an axe]

which is why I prefer chicken.
Also very little meat on a rabbit
Two little tenderloins and hind legs is all you really get

 

[HappyHighwayman]

Gonna be just one course of a multi-course meal

 

[Yakoo752]

I would cook it regularly if I could find/buy just the back 1/2 :laughing

 

[HappyHighwayman]

Why rabbit? To be honest I'm almost entirely ripping off the meal that the owners of Joe Beef in my hometown of Montreal served Anthony Bourdain when they went ice fishing...it was soup, chilled lobster, rabbit stew with foie gras on potato puree and various cheeses.

 

[carries an axe]

I just picked up a sweet scale absolutely love how accurate brining becomes when you're not just eyeballing it

are you using a PolyScience or sv supreme for your SV stuff?

 

[HappyHighwayman]

I measure everything by scale when possible, especially all my breads. But I have those recipes memorized so it's super easy.

 

[CrazyGenius]

HH, is "Sous vide pork belly" anything like cha shu of Eastern cuisine?

Jordan,

The skin (color & texture) does look awful lot like Chinese/Vietnamese roasted pork. It has to be crunchy when just ready, correct ? :drool

CocoLoco,

Cha Shiu, HK or VN style, to me is BBQ pork meat -- long chunk of red BBQ pork -- sans/w/o the skin.

Cha Shiu, a la Japanese, is a little different too.

 

[HappyHighwayman]

It's still soft after sous vide so I usually slice it and broil finish it to make it crispy. It's frickin' DELICIOUS.

 

[CocoLoco]

Jordan,

The skin (color & texture) does look awful lot like Chinese/Vietnamese roasted pork. It has to be crunchy when just ready, correct ? :drool

CocoLoco,

Cha Shiu, HK or VN style, to me is BBQ pork meat -- long chunk of red BBQ pork -- sans/w/o the skin.

Cha Shiu, a la Japanese, is a little different too.

I call the red stuff I get from 99 ranch "bbq pork". I call the stuff I put in my ramen "cha shu".

 

[mikev]

Ahem.

 

[Ogier le Danois]

http://pornburger.me/

 

[HappyHighwayman]

Ahem.

Zombie thread

I don't have great pictures but the rabbit was delicious. I put a piece of seared foie gras on each one. 2.5 lb rabbit is enough food for 4-5 people easy with potatoes...I have leftovers since I also served pate, salad, French onion soup, raw oysters and a cheese course before dessert.

Not gamey at all (perhaps the 2 day wine marinade helped), tender as hell after a mere 90 minute braise and a delicious gravy.

 

[mikev]

I have.. um..

crock pot salsa chicken in the fridge. F all you that know how to cook

 

[CrazyGenius]

:thumbup Food pron :drool Lapin au vin -- and not coq au vin -- sounds delicious, OP !!

I have.. um..

crock pot salsa chicken in the fridge. F all you that know how to cook

:laughing Don't be jelly, Mike !

I call the red stuff I get from 99 ranch "bbq pork". I call the stuff I put in my ramen "cha shu".

Yup, what the Japanese call cha shiu in ramen is brown not red at all. Any ramen ya san (ramen noodle shop) will serve cha shiu a la japanese with ramen.

Chinese or Vietnamese cha shiu is marinated in red colored sauce before being BBQ'ed and it has no crunchy skin, just meat.

Chinese or Vietnamese roasted pig, yes the whole pig, with crunchy skin and all usually is called BBQ pork. One can get any part of the pig, different kind of pork meat : head, front paw, ham, bony parts, etc.

And yes, the last 2 above mentioned can be had from Ranch 99 and any place that will serve up take out meats with a si fu who will cut up your order.

 

[HappyHighwayman]

Some pork belly I sous vided for 48 hours @ 155 F in soy sauce, rice vinegar, garlic, green onions and sugar. Then I deep fried it for 3 minutes.

Served with a sauce made from reduced sous vide marinade and broccoli with oyster sauce and tater tots.

Honestly...one of the best things I've ever eaten...vastly superior texture to the 10 hours @ 170 F.

 

[ndirienzo]

OK, so this is nothing fancy, but it was still delicious. I really enjoy living in Japan, but after a while I still totally crave American food. I attempt to make some things that I would normally make in the US, but I have limited kitchen resources and accesses to 'normal' goods. Anyway, here are some burgers I made. The beef is standard 85/15ish, but I had to sub in shitty japanese cheese, and shredded cabbage instead of lettuce. The bread is a whole grain french loaf from a bakery in the train station as normal Japanese bread/buns are terrible! French fries are replaced with a french fry sorta chip thing. Coke, is well, Coke.

Anyway, nothing special, but as close as I'll get to a taste of the US for a while

 

[HappyHighwayman]

Respect ++

 

[poach]

OP...you're pretty grumpy/vitriolic online. But your culinary skills are obvious and I really respect that, so I'd like to participate in your thread. Culinary balance is something I strive for almost every day. Ive been on an asian kick lately...sablefish Nobu style...

 

[HappyHighwayman]

I apologize and will try to be a nicer person online. I just have strong opinions, that's all.

That fish looks amazing.