LIPAVI - Professional Sous Vide Equipment

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."

Prep: 0:30:00 Cook: 1:00:00 Medium

Bacon is always pork belly, but not all pork belly becomes bacon. This recipe shows how sous vide benefits the uncured version.

Prep: 0:30:00 Cook: 1:00:00 Medium

While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.

Prep: 0:30:00 Cook: 1:00:00 Medium

This multi-purpose sauce is commonly made in quality dining establishments. Or at least it used to be.

Prep: 0:30:00 Cook: 1:00:00 Medium

This hard working muscle was always difficult to tenderize without turning into shred. Sous vide eliminates the risks.

Prep: 0:30:00 Cook: 1:00:00 Medium

Top round is deceptively marketed as being tender if seared quickly and sliced thin on the bias--sous vide processing validates the claim.

Prep: 0:30:00 Cook: 1:00:00 Medium