Dry pork belly

Discussion in 'Professional Chefs' started by Lucusd88, Sep 9, 2019.

  1. Lucusd88

    Lucusd88

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    Hi Chefs,

    I braise my pork belly in cider and some water overnight in the rational at 120c no fan (for roughly 12 hours). It is then pressed and portioned.
    Why is it turning out dry?
    What am I doing wrong?
     
  2. someday

    someday

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    My first guess is you are overcooking it.

    I assume you are wrapping the pan with foil?
     
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  3. Lucusd88

    Lucusd88

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    Yes we cover the top of the tray with foil to try and keep the moisture in
     
  4. ChefD333

    ChefD333

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    I think it might have had all the fat cooked out of it making it taste dry?. Try to cut the braise time and compare the results.
     
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  5. chefwriter

    chefwriter

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    If there is a day when you can do without the oven, start the belly first thing in the morning and check it every hour. I think Someday is correct. 12 hours at 120c to me seems a long time for pork belly. I've done pork butts for almost that long but they have a lot of connective tissue that needs to break down.
     
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  6. Lucusd88

    Lucusd88

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    Thanks for the advice, I'll give it a go
     
  7. hookedcook

    hookedcook

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    To long of braise, one thing that was taught to me a long time ago is cooling the meat in the liquid till the juices settle down and relax, same as you let meat rest. Then we pull the belly out and press it.
     
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  8. STEPHEN WOODARD

    STEPHEN WOODARD

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    Agree with leaving it to cool in braising liquid. Also think 4 hour braise should be enough, in a commercial setting.
     
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