This submit is delivered to you in partnership with Joule: Sous Vide by ChefSteps.
Cooking pork stomach is one thing that may appear intimidating for the typical residence cook dinner. It’s a really fatty piece of meat, and should you don’t cook dinner it accurately it could possibly find yourself with a texture that may be all the pieces from chewy to virtually gooey.
The standard method to cook dinner pork stomach is to roast it for a very long time to render out a lot of the fats and crisp up the pores and skin, however I choose cooking my pork stomach sous vide to ensure that it’s cooked precisely the best way I would like it.
SOUS VIDE, THEN GRILL!
To make the stomach slightly simpler to share and to capitalize on grilling season proper now, I wish to slice up the stomach into thick planks, skewer them with a easy BBQ glaze, and grill them till they’re crispy across the edges!
This can be a nice appetizer to make once you need one thing easy and straightforward since a lot of the cooking can occur when you are asleep – sure, I cook dinner these in a single day!
PORK BELLY COOKING TEMPERATURE
Pork stomach could be cooked sous vide at a spread of cooking temperatures. If you would like a extra agency, steak-like texture to the pork stomach, cook dinner it at 158°F.
Personally, I wish to I cook dinner mine slightly larger at 170°F, which renders out a bit extra of the fats and offers you very tender, melt-in-your-mouth bites. There’s no laborious and quick rule right here, although!
TRIMMING AND SLICING THE BELLY
Even after cooking, the pork stomach will nonetheless have quite a lot of fats on it. Chill the pork stomach absolutely (which makes it simpler to slice), after which trim off any overhanging bits of fats and any components the place the stomach may be very skinny. You desire a tough rectangle of evenly thick pork stomach.
You need to use any leftover bits of cooked stomach in your subsequent batch of pasta carbonara or crisp them in a pan to serve with a salad!
One different be aware on trimming, which pertains to the rind (or pores and skin) on the pork stomach. I at all times depart this on my pork stomach. It helps maintain the bites collectively and likewise will get crispy throughout grilling! It’s like slightly chicharrón on high of your pork stomach chew. Yum!
That stated, should you don’t like the feel of the rind, you’ll be able to trim it off, however simply know that can make your bites very fragile and so they would possibly collapse on the grill.
I discovered the proper dimension for an excellent pork stomach chew is about half of inch thick and 1 half of inches lengthy. That’s a large enough piece that it received’t simply collapse on the grill, however not so large that it turns into greater than a chew.
GRILLING THE PORK BELLY
These pork stomach bites can take quite a lot of warmth, however you don’t need to cook dinner them for too lengthy on the grill or they have a tendency to collapse.
On a gasoline grill cranked as much as excessive warmth, they’ll solely want about 2 to three minutes per facet to develop an excellent sear. In case you are utilizing charcoal, 1 to 2 minutes per facet over direct warmth will do the trick.
Do not forget that the pork stomach is completely cooked already! We’re simply reheating it, including the glaze, and crisping it up!
When the bites come off the grill, sprinkle them with some sesame seeds and move them out to mates whereas heat!
Have questions on sous vide cooking? Depart a remark under!