Pork
Sous-B-Q: Smoked Pork Belly
Smoking fresh pork belly creates a versatile flavor profile quite different than that of the cured product commonly known as "bacon."
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Pork
9 recipes
Pork
Sous-B-Q: Center Cut Pork Loin Roast--2021
This cut benefits greatly from the moisture preserving characteristics of sous vide processing.
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Sous Vide: Pork Tenderloin Persillé--2020
This economically priced cut combined with a French inspired presentation adds an unexpected WOW factor to the overall experience.
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Sous Vide: Pork Tenderloin--the Breaded Cutlet--2020
Sous vide processing brings uniform tenderness, consistency, and even a bit of flair to this classic home style dish.
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Sous-B-Q: Smoked Pork Shoulder Steaks and Slices; Breakfast, Lunch, and Dinner
Many pitmasters proceed directly from the raw product to the pulled pork result. Sous vide spotlights stops along the way.
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Herb Crusted Pork Chop, Potato Fritters
Traditional and modern elements are brought together to form a vibrant but comforting dish.
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Pan Fried Pork Chop, Sous Vide, Asparagus Ribbons
A simple, yet colorful and tasty variation on an old standby.
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Sous Vide: Stuffed Pork Loin, Cured Golden Beets
Entrées that feature stuffings evoke festive images of both comfort and style. The idea of an "all-in-one" main course has universal appeal.
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Sous Vide: Stuffed Pork Loin Paillard
The French word "paillard" has a literal meaning unrelated to the dish. The dish itself was coined after a 19th century restaurateur.
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