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
14 recipes · Page 1 of 2
Pork
Sous-B-Q: Pork Belly, Part Two--Double Smoked
Bacon is always pork belly, but not all pork belly becomes bacon. This recipe shows how sous vide benefits the uncured version.
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Sous Vide: Bacon Wrapped Pork Tournedos--2020
This perpetual popularity of bacon cannot be underestimated--it can be successfully combined with almost anything.
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Sous Vide: Pork Shoulder Cutlets--2021
Sous vide processing streamlines this classic old-fashioned dish by eliminating the necessity of "pounding" the meat to achieve tenderness.
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Sous-B-Q: Baby Back Pork Ribs 2021
Sous vide simplifies tenderization of this iconic cut, streamlining the subsequent smoking process.
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Sous-B-Q: Hot Smoked Pork Butt (Shoulder): Sliced Roast or Seared Steaks
The term "pork butt" can be confusing until we realize that "butts" were cask like barrels traditionally used to transport pork--and whisky.
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Sous-B-Q: Dry Rub Pork Spare Ribs
Pork spare ribs have become one of the most popular synergies of sous vide processing and traditional rustic culinary styles.
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Sous-B-Q: Yankee Style BBQ Pork Spare Ribs (Indoor or Outdoor)
Pitmasters are usually skeptical about synergizing sous vide with "low and slow" smoking models. Let the results tell the story.
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Sous Vide: Pan Seared Pork Chops
For the home cook, timing is frequently an obstacle. This recipe shows how sous vide can help you to avoid last minute scurrying.
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Sous-B-Q: Smoked Pulled Pork and Then Some
Using sous vide to pre-pasteurize/preserve/tenderize the shoulder simplifies the smoking process.
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Sous Vide: Boar spare ribs, spaetzle, celery gratin, tamarind butter
Feral pigs are smaller and leaner than domesticated ones. Even so, we process using the same time/temperature formula we use for pork.
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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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