Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

<a href="https://www.chefsteps.com/activities/barbecue-pork-belly-burnt-ends">Pork belly burnt ends</a> are a thrifty barbecue innovation, a variation on the burnt ends that come off a <a href="https://www.chefsteps.com/activities/ultimate-smoked-bbq-brisket">barbecue brisket</a>. But while they give you a workaround for getting burnt ends without having to smoke a pricey cut of beef, they still require a long cook in a smoker. But what if you don’t have a backyard, let alone a backyard smoker?Use sous vide and cook ’cue in the great indoors! Cooking pork belly low and slow with a little smoked salt and a few drops of liquid smoke produces some killer results without any of the hassle of babying a smoker all day.Once the belly is tender, all you need to do is portion it into pieces, toss them in some barbecue rub and sauce, and finish them in the oven.

Sous Vide Pork Belly Burnt Ends