Sous-Vide-Que Shoyu Pork Belly

I’m all about the jammy eggs.

Let’s talk about Pork Belly. The last 24 hours of my life have been devoted to a gorgeous hunk. A hunk of pig. If you’re in Texas, our lort and savior H‑E‑B, carries 4 lb. vacuum sealed pork belly for your worshipping needs. I love using my kitchen appliances while under the influence, so making a Sous-vide-que pork belly was right up my alley.

Ingredients for Sous Vide Marinade:

  • 1/4 cup mirin
  • 1/3 cup soy sauce
  • 1/3 cup rice wine vinegar
  • 1 tsp ground ginger
  • 3 cloves garlic, minced
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 – 4lb pork belly, skin on

This one is going to schvitz in the hot bath for 16 hours at 165 degrees. Be super careful when you take this baby out because the meat is going to try to fall apart on you, and we can’t have that. You can go straight to the smoker if you want, but I chilled Porky for a few hours in the morning while we prepped ingredients for ramen.

Sous vide food does not look appetizing before that final flare of heat.

I used the Kamado for the first time solo (sort of, hubby cleaned the ashes and lit it), and I’m hooked. There was something really soothing about manipulating the top dial for two hours while protecting my wine from the yearly influx of flies. We live on a sand-filled swamp that some contractor thought was a good idea to build on. Early summer is like The Birds but with 300 flies the size of your thumbnail dive-bombing you.

Smoke the belly over indirect heat at 225 degrees until the belly reaches 185 internally. If you go straight from the bath to the smoker this should take around 45 minutes. Since I chilled mine, it took around 2 hours.

True beauty.

Be super careful when you pull the pork belly from your smoker. I had to use a huge spatula to slide it off the grate. I also had to throw the Puppy into the yard and tell him to scream like Tippi Hedren to keep the flies away from me.

For the Shoyu ramen and marinated eggs I sort of followed this recipe on Delish. I halved the Tare marinade and simmered for an hour on the stove before chilling and using for the soft boiled eggs and ramen assembly. The Tare was super sweet, so I’m really glad I didn’t use it for the pork belly as the recipe suggested.

Overall, the ramen process itself was time consuming for not that great of a result, but that pork belly is life. Crack a bottle of your favorite red and get cooking.

– Lin

Sous Vide Ribeye

I really love steak. Like, I really really love it. If I could get away with it I would cook it every night. Flat iron, sirloin, strip, t-bone, flank, filet… all great, but nothing tops a ribeye. Fat is flavor, you know? In fact, I love my husband extra because he’s willing to give me the eye from his ribeye.

You’re going to need a sous vide machine for this one. I can’t recommend this gadget enough since it’s basically idiot-proof. As long as you don’t mess up your vacuum seal, and you stick with tried and true recipes, you really can’t mess meat up with this thing. Sous vide is not a quick cook, so it’s usually not a weeknight meal. I like to pull it out on the weekends and let the steaks go for a few hours. In a few weeks we’ll do a 24 hour sous vide brisket and see what this baby can really do to some meat before we smoke it.

A good piece of beef doesn’t need much more than salt and pepper, so you won’t see any crazy marinades here. Meat rubs/marinades are for cheap cuts and nothing will change my mind about it. A little cayenne, paprika, onion powder, garlic powder, etc., are all good additions to a steak, but don’t get wild if you shelled out for the good beef. Let that meat speak for itself.

Ingredients:

  • 2 ribeye steaks
  • S&P
  • Steak Seasoning, (Just order the Texjoy already!)

Special Gear:

  • Sous Vide Machine, I have an Anova and I love it. The phone app is also awesome.
  • A container that holds enough water to keep your sous vide happy and has a snug lid. My machine informs me loudly with flashing red lights when it isn’t happy with me.
  • Vacuum sealer
  • Vacuum bags

Season and vacuum seal your steaks separately. You can put them both in the bag, but we usually only slice up one steak between two of us. I put the extra finished steak (still in the bag) in the fridge overnight and it only take a few minutes for the circulator to heat it back up the next day before searing. You’ll have just enough time to prep some veggies.

I generally prefer my steaks to be medium-rare or rare, but when I sous vide ribeye I cook them at 137o for 2-3 hours. I frequent r/sousvide over on and refused to go above 132o for the longest time against their advice, but they were right, 137o just gives ribeye a really great texture. When you pull your steak out of the circulator it’s going to look sad and grey.

Like this. It looks like this.

Cut open the bag, drain the juices, (some folks save the juices from all of their cooks, but I’m not keeping a bag of meat juices hanging around, ok?) and pat the steak dry. You don’t want any visible moisture left on the exterior when it hits the pan.

To sear, heat 2 tbsp of butter over medium to medium-high heat for several minutes. Brown the steak on both sides for 1-2 minutes. Slice it up and serve with some sad sauce-less carrots and don’t forget to steal the fat from your spouse’s steak. You did all of the work, so you get the treats.

– Lin

Sad Baby Carrots: air fryer for 18 minutes at 380o. Salt, pepper, and Penzey’s Fox Point seasoning blend.