Pork belly in ginger marinade (suvid)

[Cook souvid for 10 hours, temperature 77 C.]

Pork belly in ginger marinade (suvid)

Category: Meat dishes

Ingredients
Soy sauce	100 ml
Mirin	100 ml
Sugar	100 ml
Fish sauce	1 tbsp. l.
Ginger	5 cm
Green onions	2 stems
Garlic	2 cloves
Pork belly with skin	1 piece (400-1200gr)

Cooking method

• Prepare the marinade: Chop the ginger, onion, garlic, and then punch with a blender along with the rest of the ingredients.
• 
• Pour the brisket in a bag with marinade, vacuum. (We have a vacuum recently, before that we used ziplock packages and the displacement method, it does not affect the result, it's a matter of convenience).
• 
• Cook souvid for 10 hours, temperature 77 C. I have suvid Anova.
• 
• Ready to cool in an ice bath, put in the refrigerator. Can be eaten chilled, in sandwiches, etc.
• 
• You can reheat, wiping off the marinade, under the grill in a whole piece, you can portionwise, you can fry in a pan. On a normal day, there is laziness, but if we are waiting for guests, we keep the brisket overnight in the refrigerator, straightened, under pressure. Then it can be beautifully cut into neat 3x3 cm squares, it turns out very effectively.
• In any case, the crust must be crispy: under a hot grill, 3 minutes is usually enough. But you can achieve this in a dry frying pan, skin down, wait for it to "foam", and then quickly caramelize from other sides.
• 
• In the refrigerator, the remnants of the marinade in the bag turns into jelly, if you heat and boil it, you get an excellent glaze sauce. You can water the meat like this, or you can mix it with ordinary mayonnaise.
• 

Time for preparing:

10 h

Cooking program:

suvid

Note

The meat is amazingly tasty, it is permeated with the aroma of marinade, tender, juicy, melting in the mouth. Almost all the fat is melted in 10 hours, only a thin skin remains, which is pleasant to chew. In general, it fully justifies the Chinese name "seven layers of paradise".

[Cronut]

Cronut, an interesting marinade.

Pork belly with skin 1 pc

Dap hang in grams?
Tweak the ingredients while the post is editable.

Mirin, which one did you use? Can't distinguish in the photo ...

Mirin is a very sweet rice wine used in Japanese cooking. Adds a sweet taste to sauces, marinades and stews. In the 15th and 16th centuries, mirin was popular as an alcoholic drink for women, a sweet analogue of sake. Mirin contains up to 50% sugar, and its strength is usually 14 degrees.
- Since the 19th century it has been used mainly as a seasoning. It is made from alcohol, rice and koji (leaven). Along with soy sauce and dashi, it is one of the main seasonings of ancient Japanese cuisine.
- There are three types of Mirin. Hon mirin (true mirin) is a classic version of mirin, siomirin (mirin with salt) contains alcohol only to the extent to avoid the alcohol tax, and sin mirin (new mirin) is a mirin seasoning which contains less than 1 percent alcohol, but retains the taste of classic mirin.

[Iskatel-X]

Iskatel-X, thanks for the clarifications, otherwise I am sitting reading some sort of merin? what part of it to put ...

[Mirin]

Mirin is a popular culinary sauce used in many Chinese and Japanese dishes. Gives additional aroma and flavor to dishes. Most often, it is used in the preparation of meat dishes, as it perfectly drowns out unpleasant meat flavors, and softens meat, makes it softer and more delicate. Has a characteristic sweet-spicy taste with a slight sourness.

Choosing Mirin, check the composition!
Mirin should contain: alcohol, rice and leaven.
Without these ingredients - a beautiful label, nothing more.

Cronut

Sugar 100 ml

100g implied?

[Iskatel-X]

100g implied?

No, exactly 100 ml is meant. To make it easier to fill in: we measure with a volume that is the same. I didn't check it in grams, but it certainly differs. But, of course, the recipe is not a dogma.

Iskatel-X, mirin, what I use, take a picture, add a photo. But, in Moscow, it is difficult to be particularly picky when choosing Mirin. You take what you are. Even if you only get the flavor from it, I think it's better than adding sherry as a substitute.

Soy sauce enhances the taste, softens and salt the meat, acts as a pickle, and helps the meat to retain its juiciness.

Sugar, in my opinion, works on par with soy sauce as a flavor enhancer. In addition, the cuisine is Chinese, the combination of tastes in food is special, sweetness should always be present. It can be honey, molasses, palm sugar. In addition, if the meat is then fried, the sugar on the surface caramelizes perfectly.

Mirin, gives a special, own taste and aroma. In my opinion. I also believe that, for our purposes, the alcohol content in the world does not make much difference.

There can be a thousand interpretations of a recipe, of course. I use this.

Added Wednesday 22 Jun 2016 02:03 PM

My mirin.



On my computer, the pictures are displayed vertically, it's strange that everyone here lay down. I'll try to figure it out.

[Cronut]

Cronut, other sauces, which manufacturers?
Soy sauce isn't "Kikkoman", is it? Not seen in the photo.

There can be a thousand interpretations of a recipe, of course.

I don’t make a crust, we reduce the charms of Sous-Vida like that.
I fry, quickly, 1-2 minutes, since the technology requires it. Otherwise, I would not fry at all. So delicious!

On my computer, the pictures are displayed vertically, it's strange that everyone here lay down. I'll try to figure it out.

I will assume that you are viewing them in the viewer from the device you were filming with.
For you, he unfolds them, although the pictures themselves are "lying".
In fact, they:
we cannot be brought to our knees
lay, and we will lie ...
They need force expand and reboot.

[Iskatel-X]

Iskatel-X, well, so I pointed out that you can use it cold. And if with a crust, then more than 3 minutes under the grill or 2 in a pan is usually not required. Suvid does not lose its charm. Naturally, you can also immediately after cooking, without cooling and browning.
The marinade is wonderful, yet simple: easy to prepare, easy to remember. The aroma permeates the meat through and through, after each bite a long aftertaste remains.
Cold can be used as an appetizer and in sandwiches. Add hot to the salad, even as a main course.
Try it, I strongly advise.

other sauces, which manufacturers?

how demanding you are with brands, Seeker. Soy sauce is not kickcoman - golden. Mirin is the Japanese takemura. In Chinese cuisine, as I know, Shaoxing rice wine is used more often, but there is no access to it.
Fish sauce "cock" - I definitely recommend it.
In general, since you are so attentive, you probably understand brands. Please share your favorites, along with the shops where to get them. I would be happy to use the advice.

[Cronut]

Cronut

can be done immediately after cooking, without cooling or browning.

The Su-Vid branch is large, I haven't read it all.
The forum discussed: using Su-Vid technology - be sure to fry in order to finally beat all the nasty stuff ...
Confirm that you do not need to fry, relying on "standards"

Marinade is wonderful

So, I stick to him
I'll probably take the neck instead of the breast.

share your favorites, along with the shops where to get them.

I also share, willingly, different goodies, for example:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23642.0
The link and the valid promotional code - the moderators cleaned for some reason ...
Delicateska, Utkonos - they don't need advertising, well-known shops.
Takemura is there.

[Iskatel-X]

Iskatel-X, you need to fry for a beautiful crust. Only.In the package, the crust does not work.

At the right temperature, absolutely no muck remains in the bag. You don't need to nail anything.
The right temperature setting means the right temperature and duration, fast heating and fast cooling.
Cooling in the event that you do not use the product immediately, but send it first to the refrigerator for storage.
Some bacteria can develop in a vacuum at special temperatures. To avoid this, and we need rapid heating-cooling, we skip the dangerous temperature zone.

The rest is controlled by the temperature in the center of the piece of food. Since we do not use the internal probe in our suvidnitsy, we set the time so that it probably reaches the middle. The temperature of the center in a safe mode should hold only for two minutes at the desired level. Anything more is already safe.

For brisket, 10 hours is more likely a matter not of safety, but of softening collagen so that the meat is tender. During this time, it acquires the structure of gelatin.

Now, if they cooked natural pork cutlets on the bone, then a temperature of 60-66 C would be enough, 1-4 hours in time. And that's all. So the middle of white meat will be tender, and a layer, and a tougher edge of regular meat.

For chicken breast 62 C, leg 65 C. Time hour. For portioned salmon 54 C and 20 min (the middle is slightly uncooked, restaurant-style). For black angus steak 54 C (medium rar) and 60 C (medium), time h.

And as for the marinade - be sure to try mixing it with mayonnaise, it turns out gorgeous. You can take soy sauce darker than mine. But the last purchases were unsuccessful - too salty, did not use it. In general, as a basis - a great recipe.

[Cronut]

Cronut

fast heating - we are overstepping the dangerous temperature zone.

Option not available .... Like many on the forum - I use a multicooker.
We'll have to figure it out in Su-Vidnitsy, so that it's 100% ...

But now it is clear - why the Thermal shock: from a multicooker - under cold water.

Soy sauce - "folk" Kikkoman, optimal in characteristics. Especially deeply did not "dig". I don't use it often.

[Cronut]

Cronut
How do you deal with "runaway" of liquid during evacuation?
I came up with a technology, but I can't cope with so many.
Evacuated, of course, but not on the first try.

[to stop the cooking process in the thickness of the product]

Shock chilling is needed not only to suppress harmful bacteria, but also, which is very important:
to stop the cooking process in the thickness of the product
It is about this moment that no one talks)

Roasting is needed to give the product aesthetic beauty, so that the product asks for in the mouth)))

be sure to try mixing with mayonnaise

Why spoil the marinade with mayonnaise?
Well, just wondering. I generally try not to use mayonnaise, and if I add it to a salad, then only homemade, those of my own preparation

Cronut, and a special thank you for such a delicious recipe !!!!

[Masinen]

Shock chilling is needed not only to suppress harmful bacteria, but also, which is very important:
to stop the cooking process in the thickness of the product

Here I definitely disagree. The cooking process will stop by itself and almost immediately. Since the temperature is low by definition.
The set temperature is selected according to the flow temperature, and in fact is equal to it.
Since food can lie in water of the required temperature for hours, 5-10 minutes in air will not change anything, the piece of meat will not continue to cook. It has barely reached the serving temperature throughout its entire thickness.
Even in a very hot kitchen in summer, probably no more than 32 C.

Added on Monday 17 Oct 2016 12:49 PM

Mayonnaise and we hardly use it, Masinen... But many people do. Moreover, if you are cooking homemade. Emulsion of vegetable oil with egg yolk. Let's say you season a green salad with olive oil. How much less calories will this salad have? I've noticed that if the butter is tasty, then I add it much more than if I added mayonnaise.
If calories are not counted, then what is the fault of mayonnaise? Classic sauce, irreplaceable in some salads.
By mixing the brisket marinade with mayonnaise, you flavor the mayonnaise. Like aioli, for example. And if someone loves sandwiches, then this is another kind of sauce that can be added to meat and bread, except for the same mustard, horseradish, just butter.

Shock chilling is needed not only to suppress harmful bacteria, but also, which is very important:
to stop the cooking process in the thickness of the product

Here I definitely disagree. The cooking process will stop by itself and almost immediately. Since the temperature is low by definition.

I also disagree. Sous vide is not a microwave oven, where cooking continues for about fifteen minutes. Here, the temperature is not so high, and in comparison with several hours of cooking, minutes for cooling do not play any role. And I also use blast chilling only in case of long-term storage of the prepared food in the refrigerator.

[Larissa]

Larissa, and I will not argue
I write in terms of technology

Everyone cooks as they see fit

I don’t do shock cooling, when I immediately serve it on the table, then it is not needed

in terms of technology

And where, from the point of view of technology, is it written that the product continues to cook after being removed from the container?

The product is in a vacuum and does not touch the water, then after pulling it out of the water, it remains hot for a very long time and the process continues in the thickness of the meat.

Stages of the Sous Vide technology
Preparation of raw materials Ingredients must be cleaned and separated. Some meat products should be grilled before being vacuum sealed. By vacuum cooking, food will retain a stronger flavor with minimal use of spices.
Vacuum packing When the food is ready, it is put into a vacuum bag. This bag is then placed in a vacuum packing machine. The machine will remove air and seal the bag.
Cooking in vacuum A vacuum packed product is heated for a predetermined time and at a predetermined temperature. The combi steamer is set to low-temperature steam and the temperature varies between 65 ° C and 100 ° C, depending on the type of product. The lower the cooking temperature, the longer the cooking process. Cooking control can be carried out using a temperature probe that is inserted into the product and determines the exact degree of cooking.
Blast chilling Shock chilling occurs in high speed chillers (shock freezers) and is important for the following reasons:
- to stop the cooking process
- to prevent the growth of bacteria.
The preferred temperature after cooling is between 0 ° C and 3 ° C.

By the way, it's also useful

Shelf life with Sous Vide cooking technology
Fish - 4-6 days
Beef - 25-30 days
Veal - 25-30 days
Pork - 15-18 days
Poultry - 10-18 days
Vegetables - up to 45 days

I added there that I do shock cooling when I do not serve it immediately, but put it in the refrigerator.
And when we eat the product right away, we don't need to refrigerate anything.

I can assume that in the case of cooking a thin piece of meat for a short time and at a very high temperature, it is possible to use this method - stopping the cooking by shock chilling - but not in this recipe.

Why cool a thin piece? I opened it, fried it and ate it

The recipe is excellent

There was a discussion here not in the context of the recipe, but in general about the suvid

Why cool a thin piece?

So, according to your theory - to stop the cooking process! But the fat one, which will be served on the table, and cooked for a long time, is definitely not necessary.

So thin will be served on the table

The theory is not mine, but technological

Okay, I'm gone

[dopleta]

dopleta, Masinen,

I thought that everyone had forgotten about my recipe. And here is such a revival.

Blast chilling is necessary if the product is not to be consumed immediately after preparation.
Required for products of any size.
It is necessary in order to safely quickly pass the threshold of temperatures dangerous for the growth of bacteria.
In the absence of special equipment, this is easiest to do in an ice sink. If you add a pack of salt to the water, then the water temperature will be significantly below zero. Cooling down will be faster.

As far as my recipe is concerned, blast chilling and refrigeration are more aesthetic considerations. We put it in the refrigerator under a press, and in order not to put it in the refrigerator hot, we must first cool it. The brisket can then be cut into cubes, diamonds, etc., beautifully served.

[Cronut]

Cronut

I thought that everyone had forgotten about my recipe.

Why, forgot ... Bookmark! I cook regularly!

[Iskatel-X]

Iskatel-X, thank you very much for your feedback. It's very, very nice to know what you're cooking.

How do you like it more? fry hot or cold? It seems to me that on the forum, suvid is mainly cooked with ham. no?

[Cronut]

Cronut

on the forum, suvid is mainly cooked with ham.

They discuss and cook - not the same thing!
They are discussing - those who are just learning to cook ...
The rest are just cooking!

How do you like it more? fry hot or cold?

Do not fry in any way.
Sous vide, thermal shock, refrigerated. Marinated better.
After 12-24 hours - we get / eat.
I cook the neck, I like it more.

[Cronut]

Cronut, please tell me, to serve the guests we take the meat out of the refrigerator, cut it into 3 by 3 and grill for 3 minutes. Does the middle of the piece have time to warm up during this time?

[Lisichkalal]

Lisichkalal, depending on the grill, run one test. The skin should boil and foam, become crispy. Seredka usually warms up by this time too.

[Cronut]

Cronut, Thank you !

Is everything there except mirin nothing to replace it with?

[Svetlana]

Svetlana, marinade?
If something is not, then it is not necessary, you can add red sweet paprika and a little spicy red

[Cronut]

I decided to reproduce this recipe exactly, so how to buy mirin, I will prepare and report.
In the meantime, I just made a piece of brisket, salted it beforehand, 10 hours at 77 degrees. As in the recipe) After shock cooling and overnight in the refrigerator under oppression. The result is a delicious brisket, all covered in jelly! It's even a pity to fry)
It is cut perfectly because it is compressed.
Cronut, another thanks !!!