Sous Vide WHISKY PORK BELLY Perfection!

[Music] welcome back to Sevilla everything guys today we have a beautiful pork value for you are you ready mama really this is gonna be good check it out the first thing to do is to burn off the alcohol I've learned from previous experience that if you don't burn off the alcohol it would just taste bitter and very unpleasant but once you're done burning out the alcohol you are left with liquid gold I know that it might not look like much to you but trust me this is enough to infuse the flavor into the meat talking about meat I am using this beautiful skinless pork belly as you can see this side here there's a tremendous amount of fat and then the other side is all the meat when cooking pork belly the way I'm cooking today you definitely want to get the most medius part and if I chop it up and open you will see that this part here has almost no meat whatsoever on it but the opposite side is full of meat and that's what we're looking for remember the more meat the better I'm seasoning with salt black pepper garlic powder coriander and Chinese five-spice even though I don't always show I always season both sides now that we have this beautiful pork belly ready all there's left to do is put it in the sous-vide bag throw in that liquid goat and vacuum seal it I'm cooking these pork bellies at 155 degrees Fahrenheit for 24 hours [Music] right after 24 hours I quickly removed them from the water bath open them up pat them dry and this is what they look like now that they are fully cooked I decided to slice them in small pieces and the reason for that is so that we can store it nicely it is okay to cook it the day before and just finish it the day you're gonna eat you can go even further and freeze it and when you are ready to eat just throw it in the water bath you freeze it and finish it but now that my pork bellies are ready I am going to bag them up and store them until it's time to eat just keep one thing in mind when you are storing the pork belly and you're not going to eat it right away as soon as you remove it from the water bath give it a nice ice bath you want to chill that temperature as fast as possible but now that they are fully cooked all there's left to do is put it on the refrigerator and whenever we are hungry take them out sear it and chop it up for a side dish I'm doing a very simple cauliflower mashed potato style since ninja and mom are on the keto diet I have to make something quatre for them and we start off by steaming the cauliflowers for about 10 minutes you know when it's ready as long as it's fork-tender like this make sure not to overcook it if not you will be too mushy the next step is to throw everything in your food processor remember exact amount any ingredients always on the description down below once you added them to your food processor just blend it well since you have the consistency of mashed potatoes then I added some goat cheese salt freshly ground black pepper and butter mix it well and check for consistency if you scoop out a spoon and you notice that it's too runny throw in some mozzarella cheese until you get the consistency you're happy with once that's done mix it well and your cauliflower mashed potatoes is done just like the pork belly you can store this as well then just reheat it whenever you ready I'm reheating everything together in the same container at a hundred and forty degrees Fahrenheit for one hour the wonderful thing about so V is that you can do this kind of thing being able to cook something that takes a very long time then chill it and then reheat it again and it as good as the very first day is something that not a lot of things can do I just reheat it for one hour at 140 degrees Fahrenheit but we are hungry and we ready Rama Mao really enough talking let's take it out let's do it [Music] it smells absolutely like having everybody unbelievable if you never had pork belly you don't know what you're missing do you agree my mom pork belly is like heaven on earth but like always I got a pet a dry so that we can get a wonderful sear when I'm using my flamethrower I'm gonna go nice and easy from far away from the flame so that I can achieve that beautiful corner I'm looking for there are several different ways that you can finish it you can put it in the oven you can pan sear it as well but nothing beats the speed of the flamethrower do every oh ma yeah that's why we like it speed is key but like always I got a pet it dry so we can get a wonderful sear I know they don't look that good right now or watch this [Music] alright everybody we have our beautiful pork bellies over here already ninja no experiment to it no expect today is a new job well maybe maybe there is I don't know no comparison are you ready to try it of course bro alright let's go for it also we have everything he's scared I know it looks like mashed potato we thought it is but it's a killer mashed potato for you alright ghetto Mossville no it's not my potato my apology it's a puree I need you you go for anybody when I serve myself over here tell me how you like it is it tender I'm agreeing with you because sometimes when you buy pork belly depending on the section that you buy is like 99% fat isn't it like very much fat there is a lot of fat in there but it's not how do you how do you say that in English overpowering it's not that part that is too fatty because I know what you're talking about because this one here yeah they want to get all you you mouth full you know you and palakollu is what I'm trying to say how do you say that maybe people please put the translation on the body because I don't even know what that means well I go wait I gotta grow no bolado em with em Paulo God who is that before be ambitious I'll let you stopped in here suddenly I know it's like you're sick of it sick of it and action please thing I can eat the mobile as you can see I cut it here it's a perfect ratio do you see you see there my mom can you focus on that see everybody's a perfect ratio you got a little bit of meat a little bit of fat little bit of meat a little bit of fact you did some why'd you not really it's just the right piece for this kind of serving when you're making everybody my turn Cheers do you put the lemon put the lemon bro I didn't put the lemon with your sin I wow that is amazing everybody mm-hmm put the lemon that answer that the lemon is amazing purana let's put a little lemon you know in Brazil we only need to check on you with the work what man you Brazil Oh Latin American we either with a with a line right with a little bit of lime on the pork belly or the teacher Tony and everything a bit 1109 bro Wow don't mess me okay time to try it everybody and this period is amazing sorry no no your turn hmm Wow that's all I can say wow it's like it's the very meaty part of the belly so it's not like overpower if when you bite on it it's not like when you get a really fat belly really fat pork belly and you bite on it I mean all that fat just fills your mouth it's definitely not like that you bite into this and it has a little bit of fat juices coming out but then you really taste the pork this definitely guys definitely give this a try this is now don't me a favor my mouth try the prayer can I can I can I one more look like a kid on attenders day finally something other than add bacon and enemy mmm ah put some lemon I mean sorry you guys shared that one this over here is mine and there's another lemon over there no we're gonna share my mom done for the day all right everybody as you can see we all loved it and enjoy it and the wonderful thing about burning the alcohol a little bit is that you can't taste it too much it's very nice and mild and it gives some wonderful flavor we have some bourbon in here ninja isn't it very mild or you could have barely tasted I couldn't taste it yeah hey when you just say burning I qualified exactly so when you're burning down alcohol a little bit everybody it becomes wonderful because it just enhances the flavor of the meat versus being like too much and punching you in the face you know but anyway we love it yes oh yeah that's it guys I hope you guys enjoyed this video if you do enjoyed this video make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you ain't interested in anything I use everything is always in the description down below thank you so much for watching and as you can see ninja is already dining who's gonna go dig for another one and so are we the next one take mine thanks for watching my weight thanks for watching my weight thanks for watching bye lovie what thanks for watching bye what the hell my hug you say Thomas Hauk no muscles like what sometimes I got a tongue twister buddy so tight we're so hungry believers here guys

Channel: Sous Vide Everything

Views: 561,757

Keywords: pork belly, crispy, sous vide, slow cook, recipe, how to, easy, fast, best recipe, oven, pan, pan fried, super crispy, keto, diet, sweet, sweet and sour

Id: Fthm8G4NbJc

Length: 10min 42sec (642 seconds)

Published: Tue May 21 2019