BBQ Pork Belly

Discussion in 'Recipes' started by chef37, Jun 5, 2016.

  1. chef37

    chef37

    Messages:
    13
    Likes Received:
    10
    Exp:
    Professional Chef
    I was struggling a bit with my last BBQ Pork Belly and just wondering how you guys would do it?!? ;)

    In short:... my one was sous vide for 36 hrs 65 degrees with dried green pepper and smokey grape seed oil and sea salt...served with a BBQ sauce made of Italian tomatoes ,dark beer ,onions ,garlic ,etc etc... plus 63 degree egg ,crushed pots etc ...

    was yummy but not satisfied for me...specially the sauce... to much like a ordinary BBQ sauce ...almost like a ketchup

     I would prefer a more oily BBQ sauce more like a marinade ..but with a strong tomato and smokey taste

    any suggestions much appreciated!

    Cheers
     
  2. jimyra

    jimyra

    Messages:
    888
    Likes Received:
    162
    Exp:
    Professional Chef
    Chef37, welcome to chef talk.  Many chef will agree with me I think.  Sauce does not make BBQ.  BBQ is a method of cooking.  It is over a fire.  Pork, beef, goat, and many more are used.  The type of sauce varies and some use none at all. 
     
    millionsknives likes this.
  3. phatch

    phatch Moderator Staff Member

    Messages:
    8,445
    Likes Received:
    447
    Exp:
    I Just Like Food
    I also question seeking a fatty sauce for a fatty cut. 
     
  4. cheflayne

    cheflayne

    Messages:
    4,122
    Likes Received:
    485
    Exp:
    Professional Chef
    smoked tomato gastrique... or chutney
     
    chef37 likes this.
  5. chef37

    chef37

    Messages:
    13
    Likes Received:
    10
    Exp:
    Professional Chef
    Sorry didn't mean oily ..more like a marinade not oily...
    Thx
     
  6. chef37

    chef37

    Messages:
    13
    Likes Received:
    10
    Exp:
    Professional Chef

    Thanks for welcoming me!!

    Probably wrong writing from me or misunderstanding here...

    Let's say I seek for a bbq sauce to my sou vide pork belly who gives it the charectistic bbq flavor(smokey) without put my pork belly over fire...and its not so much like ketchup/tomato sauce...

    Thx again for the tip what means bbq... but I think I knew that already... did already some bbq before I decided to be a chef :D

    I'll try to hang some smoked tomatoes over night ,reduce the juice to almost a glaze add some smoked paprika (la chinata), walnut oil... etc. etc.
    and the sous vide pork comes on the grill pan before serving... and skin gets the blow torch :p

    Cheers
     
    Last edited: Jun 7, 2016
  7. maryb

    maryb

    Messages:
    2,472
    Likes Received:
    162
    Exp:
    Semi pro/retired now
    50/50 cider vinegar/ketchup. Add salt and red pepper flake to taste, use that base to add other flavors. Bring to just a simmer then off heat stir in a blob of butter to make it a little thicker and richer. I use that on pulled pork and it is good stuff.
     
    chef37 likes this.
  8. chef37

    chef37

    Messages:
    13
    Likes Received:
    10
    Exp:
    Professional Chef
    Tested a bit...and the best result was simply to get the skin off the sous vide pork score it and throw on the grill pan all sides...nice bbq flavour.. tangy smokey sweety sauces all work well with it...

    Just didnt think about the grill pan before :D