Smoked Sous Vide Pork Belly

One of the reasons I love cooking Sous Vide is because you can achieve results that are just not possible with any other cooking method. Today I cook a Pork Belly for 24 hours using Sous Vide, then smoke it for a couple hours to add some smokey flavor. Believe me when I say you have never experienced Pork Belly like this, unless you cook it like this. Let me show you how.
Ingredients:
5-6 pound Pork Belly
Salt & Black Pepper
Start by cutting a criss cross pattern on the fat side of your Pork Belly. Next season well with Salt and Black Pepper. Seal in a vacuum bag, making sure to double seal on both sides since this is a long cook. Place in your Sous Vide bath at 160 degrees for 12-24 hours. Make sure to cover your container so water will not evaporate.
Remove the bag and shock chill in some ice water, or throw into the snow to quickly cool it down. Place in your fridge until you are ready to smoke.
Remove from bag and re-season if necessary. Smoke at 225-250 degrees for a few hours until the internal temperature reaches 160 degrees. Remove and cover for 10-15 minutes. Slice and enjoy!
Titletown Wild at Tart Beer: www.titletownbrewing.com/
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My Website: www.erikssmokingbbq.com/

[@patriot1902]

You either hate sours or love them. I love them. Glad you enjoyed it. Pork looked amazing. Might have to finally pull the trigger on one of these.

[@SmokingBBQ]

Thank you Patriot! You should definitely get a sous vide machine!

[@Forevertrue]

Thanks Eric another good Idea to try.

[@MarcusDET]

I’ve got to try this

[@SmokingBBQ]

You should! Thanks for stopping by!

[@67Zaphod]

Interesting. I will have to give this a try. I do use the sous vide with my cooks, but I smoke first and then sous vide.

[@SmokingBBQ]

I smoke also before sous vide cooking, but sometimes the smoke flavor disappears when you remove from the liquid and dry off before the sear. Smoking it afterwards guarantees you will have a smokey flavor, while also giving it a nice crust. Definitely give it a try!

[@countysecession]

I wanted to see how much snow it melted when you threw the hot package on the snow.

[@SmokingBBQ]

It really didn't melt the snow at all, as it was so cold out that day!

[@tomdavis6371]

Looks to me like you and the family ate very well on that evening. Your video perfectly showed how juicy that pork butt was. It looked outstanding! I have never tried this method of cooking before and maybe one day when the legs work a bit better I'll have to get a smoker and sous vide system and give it a shot!

[@SmokingBBQ]

You should Tom! Sous Vide machines are coming down in price, and you will be amazed at the results. Thanks for stopping by!