[]
Sign In
Menu
Edit hero visual
Youtube ID
Hero Image
  • Print
  • Email
  • Fork this recipe
Title

Details ...
Activity Type
Tags
#CS140 Summary Tweet (limit 96 chars to allow for link #cs140 @ChefSteps and RT)
Difficulty
Featured Image (For Thumbnails)
Include In Galleries
Description
  • Print
  • Email
  • Fork this recipe

Ingredients

Equipment

(csOptional="false")

(optional)

Yield
Timing
Used In
Forks
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position

Step Title

Select ingredients

Step Ingredients

Done
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position
Directions
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position
{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":9,"created_at":"2013-02-15T18:57:46Z","creator":null,"currently_editing_user":{"bio":"","chef_type":"","created_at":"2013-04-12T09:06:25Z","email":"ungewaage@gmail.com","events_count":1221,"facebook_user_id":null,"from_aweber":null,"google_access_token":null,"google_refresh_token":null,"google_user_id":null,"id":8009,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/0QrTtESuTRSCNSwxR7MP\",\"filename\":\"550338_277495892324924_2029461043_n.jpg\",\"mimetype\":\"image/jpeg\",\"size\":48993,\"key\":\"users_uploads/tp10F8fR6ykHzJbWFyvk_550338_277495892324924_2029461043_n.jpg\",\"isWriteable\":true}","level":0,"location":"","name":"Bj\u00f8rnar Bj\u00f8nness Waage","provider":null,"quote":"","referred_from":null,"referrer_id":null,"role":"user","sash_id":2089,"signed_up_from":null,"slug":"bjornar-bjonness-waage","stripe_id":"cus_3HkTmonSW2EArG","survey_results":[{"copy":"What kind of cook are you?","search_scope":"difficulty","answer":"Professional"},{"copy":"Which culinary topics interest you the most?","search_scope":"interests","answer":"Modernist Cuisine,Baking,Butchering,Food Science"},{"copy":"What equipment do you have in your kitchen?","search_scope":"by_equipment_title","answer":"Blender,Immersion Blender,Stand Mixer,Pressure Cooker,Immersion Circulator,Whipping Siphon"},{"copy":"Tell us more about yourself:","answer":"Development and head chef for the Norwegian submarines and the norwegian logistics weapon"}],"twitter_auth_token":null,"twitter_user_id":null,"twitter_user_name":null,"updated_at":"2014-07-18T07:43:06Z","viewed_activities":[],"website":"HTTP://MATLIDENSKAP.BLOGSPOT.COM"},"description":"This cured and sous vide cooked pork belly is adapted from the pork belly prepared by Heston Blumenthal at The Fat Duck. You can also adapt this to <a href =\"http://www.chefsteps.com/courses/accelerated-sous-vide-cooking-course/equilibrium-brining\">equilibrium brining</a> by reducing the salt concentration to 135 g of salt while keeping all of the other ingredient quantities the same. The brining time will increase from 48 hours to 72 hours, but there is no risk of brining it for too long. If you do use equilibrium brining, skip the 30 minutes of soaking in fresh water called for in step two. ","difficulty":"intermediate","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/ktDHug7ORLKkl2bAtHjy\", \"size\": 316992, \"type\": \"image/jpeg\", \"key\": \"xIG5CVM7Tb6dURbLF9CU_Pork%20Belly_Brined_2.jpg\", \"filename\": \"Pork%20Belly_Brined_2.jpg\"}","forks":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":9,"created_at":"2014-01-26T20:28:42Z","creator":{"bio":"I love hockey, pork, bourbon, scotch, golf, lacrosse, and Canada. ","chef_type":"home_cook","created_at":"2012-12-10T19:33:46Z","email":"brendan.e.lee@gmail.com","events_count":1584,"facebook_user_id":"54400128","from_aweber":false,"google_access_token":null,"google_refresh_token":null,"google_user_id":null,"id":832,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/maNXScb6Qi66A4yrVYk4\",\"filename\":\"facebook_photo.jpg\",\"mimetype\":\"image/jpeg\",\"size\":60800,\"key\":\"users_uploads/GkM5BHjKS8qChPur5a5E_562001472925.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","level":0,"location":"Woodbridge, VA","name":"Brendan Lee","provider":"facebook","quote":"","referred_from":null,"referrer_id":null,"role":"moderator","sash_id":157,"signed_up_from":null,"slug":"brendan-lee","stripe_id":null,"survey_results":null,"twitter_auth_token":null,"twitter_user_id":null,"twitter_user_name":null,"updated_at":"2014-07-28T01:51:41Z","viewed_activities":[],"website":"richmondfoodlab.svbtle.com"},"currently_editing_user":null,"description":"Traditional Chinese roasted pork belly requires a lot of effort and timing in order to achieve a perfect balance between juicy, perfectly cooked meat and shatteringly crisp skin. Adapting this recipe to sous vide cooking allows you to take some of the hassle out of the recipe and guarantee mouthwatering results.","difficulty":"intermediate","featured_image_id":"","id":2465,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/2O5rpabTUGyLIG7l9taq\",\"filename\":\"Siew yuk - Finished plating.jpg\",\"mimetype\":\"image/jpeg\",\"size\":6983921,\"key\":\"WKnQIlvTLO3LjgNLbhez_Siew yuk - Finished plating.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":832,"likes_count":17,"published":true,"published_at":"2014-01-27T16:39:30Z","show_only_in_course":false,"slug":"chinese-roast-pork-belly-siew-yuk","source_activity_id":132,"source_type":0,"summary_tweet":null,"timing":"","title":"Chinese Roast Pork Belly (Siew Yuk)","transcript":"","updated_at":"2014-02-01T02:09:54Z","yield":"3200 g","youtube_id":""}],"id":132,"image_id":"{\"url\": \"https://www.filepicker.io/api/file/Bvw1lImARYgIeKtWZYqt\", \"size\": 316992, \"type\": \"image/jpeg\", \"key\": \"YT9lfHPQRRadrxlvSUw2_Pork%20Belly_Brined_2.jpg\", \"filename\": \"Pork%20Belly_Brined_2.jpg\"}","include_in_gallery":true,"last_edited_by_id":106,"likes_count":98,"published":true,"published_at":"2013-02-15T18:57:46Z","show_only_in_course":false,"slug":"braised-pork-belly","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Braised Pork Belly","transcript":"","updated_at":"2014-03-11T22:04:39Z","upload_count":3,"used_in":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":1,"created_at":"2013-02-15T20:14:00Z","creator":null,"currently_editing_user":null,"description":"This is a Westernized mashup that we call Kung Pao Carnitas. There are some nice techniques used in this dish that can be adapted for other uses, such as the crispy pressure-braised pork shoulder and the cryo-milled chorizo powder. And the brined and braised pork belly is great to have on hand.","difficulty":"easy","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/dYGhNRYJSDWEM2tKTNuF\", \"size\": 324026, \"type\": \"image/jpeg\", \"key\": \"E063h7xRiuPEya7RfFpm_KungPao.jpg\", \"filename\": \"KungPao.jpg\"}","id":134,"image_id":"{\"url\": \"https://www.filepicker.io/api/file/vXmx4PnCRwiQ0SYcnGuc\", \"size\": 324026, \"type\": \"image/jpeg\", \"key\": \"8iKA9cVWQmaGZ8qyLgqW_KungPao.jpg\", \"filename\": \"KungPao.jpg\"}","include_in_gallery":true,"last_edited_by_id":106,"likes_count":38,"published":true,"published_at":"2013-02-15T20:14:00Z","show_only_in_course":false,"slug":"kung-pao-carnitas","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Kung Pao Carnitas","transcript":"","updated_at":"2014-01-02T20:12:30Z","yield":"","youtube_id":""},{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2014-05-01T03:53:46Z","creator":null,"currently_editing_user":null,"description":"Ever wonder why Belgian endive is white? The plant\u2014a member of the chicory family\u2014is traditionally grown using a two-step process. First, gardeners plant endive outdoors to develop its hearty roots. Before the first frost, the endive gets transferred to a dark, indoor place where it sprouts pretty little pale heads without the greening benefits of the sun. (Fellow vampire vegetable white asparagus has a similarly shadowy upbringing). \n\nEndive has a high-end reputation because it used to be shipped to the United States from Europe, and was thus expensive and hard to come by. Today, domestic-grown plants stock the shelf at supermarkets year-round. The sturdy, bitter leaves make a great salad base. Here, we combine them with skinny slices of [link https://www.chefsteps.com/activities/braised-pork-belly Braised Pork Belly] and our [link https://www.chefsteps.com/activities/soubise-fluid-gel Soubise Fluid Gel]. The gel adheres winningly to the leaves, creating a great coat that reminds us of the best Caesar salads. Serve this one al fresco in the height of summer, or indoors on a dark winter\u2019s day, when you\u2019re feeling about as blanched and sun-deprived as an endive.","difficulty":"advanced","featured_image_id":null,"id":3571,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/Qr9FB9sT4etCOxDpXELw\",\"filename\":\"Endive-Salad-02.jpg\",\"mimetype\":\"image/jpeg\",\"size\":456034,\"key\":\"GeqeexXXQNSeVpiAnkfQ_Endive-Salad-02.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":33,"published":true,"published_at":"2014-06-17T22:55:17Z","show_only_in_course":false,"slug":"endive-salad","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"4 days total; 2 hours active","title":"Endive Salad","transcript":null,"updated_at":"2014-06-17T22:55:18Z","yield":"4 servings","youtube_id":"TX4qZrSintc"}],"yield":"3200 g","youtube_id":"","tags":[{"id":28,"name":"breakfast"},{"id":29,"name":"dinner"},{"id":33,"name":"sous vide"},{"id":152,"name":"gluten free"},{"id":255,"name":"meat"},{"id":272,"name":"side dish"},{"id":477,"name":"paleo"},{"id":478,"name":"main course"},{"id":479,"name":"lunch"},{"id":484,"name":"lactose intolerant"},{"id":486,"name":"brunch"},{"id":551,"name":"appetizer"},{"id":618,"name":"chamber vacuum"}],"equipment":[{"optional":false,"equipment":{"id":1,"product_url":"http://www.chefsteps.com/sous-vide-collection","title":"PolyScience immersion circulator"}},{"optional":false,"equipment":{"id":85,"product_url":"http://www.amazon.com/gp/product/B0000VLVBQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000VLVBQ&linkCode=as2&tag=delvkitc-20","title":"Cheesecloth"}},{"optional":false,"equipment":{"id":74,"product_url":"http://www.amazon.com/gp/product/B004WS62SA/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004WS62SA&linkCode=as2&tag=delvkitc-20","title":"Sous vide bags"}}],"ingredients":[{"display_quantity":"3500","note":"","quantity":"3500.0","unit":"g","ingredient":{"for_sale":false,"id":170,"product_url":null,"slug":"pork-belly","sub_activity_id":null,"title":"Pork belly"}},{"display_quantity":"2000","note":"","quantity":"2000.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}},{"display_quantity":"430","note":"","quantity":"430.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"2","note":"","quantity":"2.0","unit":"g","ingredient":{"for_sale":false,"id":34,"product_url":"http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Dgrocery&field-keywords=insta+cure+%231&rh=n%3A16310101%2Ck%3Ainsta+cure+%231&tag=delvkitc-20","slug":"insta-cure-no-1","sub_activity_id":null,"title":"Insta Cure No. 1"}},{"display_quantity":"50","note":"","quantity":"50.0","unit":"g","ingredient":{"for_sale":true,"id":15,"product_url":"http://www.amazon.com/gp/product/B000N4WWS6/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000N4WWS6&linkCode=as2&tag=delvkitc-20","slug":"coriander-seed-whole","sub_activity_id":null,"title":"Coriander seed, whole"}},{"display_quantity":"10","note":"","quantity":"10.0","unit":"g","ingredient":{"for_sale":false,"id":174,"product_url":null,"slug":"orange-peel","sub_activity_id":null,"title":"Orange peel"}},{"display_quantity":"10","note":"","quantity":"10.0","unit":"g","ingredient":{"for_sale":false,"id":2334,"product_url":null,"slug":"lemon-peel","sub_activity_id":null,"title":"Lemon peel"}},{"display_quantity":"5","note":"clove","quantity":"5.0","unit":"g","ingredient":{"for_sale":false,"id":2760,"product_url":null,"slug":"garlic","sub_activity_id":null,"title":"Garlic"}},{"display_quantity":"5","note":"","quantity":"5.0","unit":"g","ingredient":{"for_sale":false,"id":175,"product_url":null,"slug":"thyme-sprigs-fresh","sub_activity_id":null,"title":"Thyme sprigs, fresh"}},{"display_quantity":"5","note":"","quantity":"5.0","unit":"g","ingredient":{"for_sale":false,"id":176,"product_url":null,"slug":"rosemary-sprigs-fresh","sub_activity_id":null,"title":"Rosemary sprigs, fresh"}},{"display_quantity":"2.5","note":"fresh","quantity":"2.5","unit":"g","ingredient":{"for_sale":false,"id":1597,"product_url":null,"slug":"fresh-bay-leaf","sub_activity_id":null,"title":"Fresh bay leaf"}},{"display_quantity":"2.5","note":"","quantity":"2.5","unit":"g","ingredient":{"for_sale":false,"id":172,"product_url":"http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgrocery&field-keywords=star+anise&rh=n%3A16310101%2Ck%3Astar+anise&tag=delvkitc-20","slug":"star-anise","sub_activity_id":null,"title":"Star anise"}},{"display_quantity":"1","note":"whole","quantity":"1.0","unit":"g","ingredient":{"for_sale":false,"id":4471,"product_url":"http://www.amazon.com/Spicy-World-Whole-Allspice-Pound/dp/B00078N908/ref=sr_1_2?ie=UTF8&qid=1378333217&sr=8-2&keywords=allspice&tag=delvkitc-20","slug":"allspice","sub_activity_id":null,"title":"Allspice"}},{"display_quantity":"0.8","note":"","quantity":"0.8","unit":"g","ingredient":{"for_sale":false,"id":1710,"product_url":"http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Dgrocery&field-keywords=clove&rh=n%3A16310101%2Ck%3Aclove&tag=delvkitc-20","slug":"clove","sub_activity_id":null,"title":"Clove"}},{"display_quantity":"0.3","note":"","quantity":"0.3","unit":"g","ingredient":{"for_sale":false,"id":44,"product_url":"http://www.amazon.com/s/ref=nb_sb_ss_i_0_8?url=search-alias%3Dgrocery&field-keywords=juniper+berries&sprefix=juniper+%2Cgrocery%2C202&rh=n%3A16310101%2Ck%3Ajuniper+berries&tag=delvkitc-20","slug":"juniper-berries-whole","sub_activity_id":null,"title":"Juniper berries, whole"}}],"steps":[{"activity_id":132,"audio_clip":"","audio_title":"","created_at":"2014-01-02T19:44:03Z","directions":"* Blend the garlic, citrus peels, herbs, and spices into a powder with a blender or a food processor. Wrap this in cheesecloth to make an herbs and spices sachet.\n\n* Dissolve the salt and Instacure No. 1 in hot water. Add the herbs and spices sachet. Chill the brine to below 41\u00a0\u00b0F / 5\u00a0\u00b0C.","hide_number":null,"id":34454,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/M6TEKPjIQYu5JRdHaqKD\", \"size\": 375230, \"type\": \"image/jpeg\", \"key\": \"aL7LwVzTtOAItmre43Gt_Pork%20Belly_Brined_1.jpg\", \"filename\": \"Pork%20Belly_Brined_1.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":0,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T19:44:03Z","youtube_id":"","ingredients":[]},{"activity_id":132,"audio_clip":"","audio_title":"","created_at":"2014-01-02T19:44:03Z","directions":"* Immerse the pork belly in the brine and refrigerate for 48 hours. \r\n\r\n* Remove the belly from the brine and soak in cold water for 30 minutes to remove excess salt from the surface.","hide_number":null,"id":34455,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/nPhVoWh5TYmjHZNGAyRR\", \"size\": 316992, \"type\": \"image/jpeg\", \"key\": \"rsYl5piGQB2FngivBEV3_Pork%20Belly_Brined_2.jpg\", \"filename\": \"Pork%20Belly_Brined_2.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T19:44:03Z","youtube_id":"","ingredients":[]},{"activity_id":132,"audio_clip":"","audio_title":"","created_at":"2014-01-02T19:44:03Z","directions":"* Vacuum-pack the brined pork belly with 250\u00a0g of water. Cook for 36 hours at 140\u00a0\u00b0F / 60\u00a0\u00b0C. \r\n\r\n* After cooking, chill the pork belly and keep vacuum sealed and refrigerated until needed.","hide_number":null,"id":34456,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/sMHewYnpS4OCwu0C4wVm\", \"size\": 385534, \"type\": \"image/jpeg\", \"key\": \"leQoC233RxCirJIiFyQN_Pork%20Belly_Brined_3.jpg\", \"filename\": \"Pork%20Belly_Brined_3.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T19:44:03Z","youtube_id":"","ingredients":[]},{"activity_id":132,"audio_clip":"","audio_title":"","created_at":"2014-01-02T19:44:03Z","directions":"* When needed, portion the pork belly by cutting it into blocks that are 6.4\u00a0cm / 2.5\u00a0in by 3.8\u00a0cm / 1.5\u00a0in long. \r\n\r\n* Cut off the skin and most of the fat from the top of each block, leaving only a layer of fat about 3\u00a0mm / 0.125\u00a0in thick. \r\n\r\n* Cut the bottom of each block flat.\r\n\r\n* Repackage each portion and keep refrigerated until needed.","hide_number":null,"id":34457,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/DxVfLMjISXu1lwRK3SV6\", \"size\": 284767, \"type\": \"image/jpeg\", \"key\": \"o2usnQhyRsiBthXjjCJs_Pork%20Belly_Brined_4.jpg\", \"filename\": \"Pork%20Belly_Brined_4.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T19:44:03Z","youtube_id":"","ingredients":[]}]}