Justin

Umm where?

6.30 tomorrow, out an into chill bath, the fridge, and will cook Phillipino Pork Adobo in the evening for dinner using demerera sugar so not so Philippino after all!

It is in now for 12 hours, I only have 450g slices though they are meaty. so half portion. And i used rice vinegar and water rather than Sake

tender lamb but needed more of a roast flavour I think. maybe butter fry rather than oil Will do better next time.

Bored bored bored!

no brainer

just bagged the up with a little rapeseed oil. one ras al hanout rub, one garlic granules with ground pepper and mara seaweed, one ground pepper with mara seaweed and rosemary, one pepper with rosemary. Going into bath soon as it gets to temperature and then 45 mins and on the bbq to caramelise. Serving with Merchant Gourmet lentils french.

I notice Wade uses hickory

10 hours too per the pro q video.

It was the wood that came with the pro q cardboard smoker. It was not labelled so who knows what it is. Apple wood next time. It is a journey no problem. the cheese smelt like a bonfire when it came out. I was hoping for something mire like Wades cheese that he gave me at Wooodsmoke18. Next time. Still to hot here in Essex

good call, mine is too strong on smoke I think. Just tasted the mature after 2 weeks of mellowing. I am going to ditch it and try again. UPDATE, found one bit of mature left in fridge, week 3. Tasted and it is nice. So i should have left it longer. than 2 weeks

Thanks mate. I have just got the Pro cook x30 version. £12.

Cooking this tonight so photos will follow later

Sous-vide the steak? Then in frying pan with some butter to brown off (do not burn the butter)

Will cook this overnight an then chill as off to Southwold tomorrow, Can then make the Philipino Belly Adobo when we get back from Southwold as it will only take 2 mins to cook, remember it is already been cooked overnight and chilled. Philipino Belly Adobo 1 Batch Pork Essential Char-Sui style pork belly 60 mil Cider vinegar 2 tbsp finely chopped garlic 1 onion halved and finely slices 2 tbsp grated piloncillo sugar* 1 1/2 tbsp freshly ground black pepper 4 bay leaves * piloncillo is a Latin American unrefined sugar made by boiling down sugar cane. Palm sugar is more appropriate for Philipino cuisine but it can be difficult to get. Piloncillo comes in cones and is easily grated with a box grater, Just grate what you need and store rest in airtight container in cool dark place.. Piloncillo has a nice caramel and molasses note, you can substitute turbinado or muscovado in a pinch Cut prepared pork belly into 1-inch chunks, leaving rind on (if present). Set aside In large heavy-bottomed skillet, combine pork belly, vinegar, garlic, onion, sugar, pepper and bay leaves. Bring to the boil over medium heat and boil for 5 mins Reduce heat to medium and simmer, adjusting the heat as necessary to maintain a slow simmer and stirring occasionally, for 20 to 25 mins, until juices are reduced to a sticky caramelised glaze and the pork is tender but not falling apart (The cooking time will depend on the diameter of your skillet, go larger if you are unsure). to prevent burning, check the mixture constantly as the juices reduce. If the pork is ready (i.e. tender but not falling apart before the sauce is ready, transfer pork to plate and cover, then continue to reduce the sauce to glaze. If the sauce is ready but not the pork add a little water to the skillet, a little at a time to keep the sauce from over reducing. You want a sticky glaze Serve pork on a little rice and with okra or tender broccoli stems It is best to make this recipe the same day you plan to eat it. Prepare the pork belly in advance Scale up, you can easily halve or double this recipe Variation, Adding 1 or 2 ground small dried chilies will add a nice spice heat, if desired. You can also make this with the leaner variation Char-Sui Pork Shoulder Enjoy

Preheat Sous-Vide to 68.3 degs c Large resealable freezer Bag 900g Fresh Pork belly (rind on or off) 6 tbsp. Soy sauce 6 tbsp. of Sake* 1 tbsp. liquid honey 2 spring onions , thinly sliced 1 tbsp finely chopped ginger root * Sake -for if you want to leave booze out of the equation all together, you can substitute rice wine vinegar mixed with water or white grape juice for the sake at a 1 to 3 part ratio If the pork belly has the rind attached, use a sharp paring knife to score it at 2.5cm intervals across the belly. Repeat in the opposite direction scoring at 90-degree angle to the first set of slashed to leave a diamond patter. In a heat proof glass measuring cup or small saucepan, stir together soy sauce, Sake* and honey. To cook some of the alcohol in the sake, microwave on high for 2 minutes or bring to the boil on the stove over medium heat for about 2 mins. remove from the heat and stir in spring onions and ginger. Refrigerate for 10 mins or until chilled Transfer Pork Belly and soy sauce mixture to zip freezer bag. Seal bag and immerse in pre heated water bath using immersion method. Cook for 10 - 12 hours Remove bag from hot water bath, transfer to ice bath and chill for 30 mins Remove pork belly from bag, reserve cooking liquid*, Pat dry with paper towels and remove skin Preheat grill or BBQ, Place pork belly on baking sheet turning once and until heated through and lightly brown or griddle lightly until lightly browned, Slice and serve on warm plates * the reserved cooking liquid is use dot make Filipino Belly Adobo and Babi Kecap. You can also use it to season Ramen broth. In all 3 cases strain the liquid through fine mesh sieve before using. It will keep in fridge for at least 7 days a or frozen for up to 12 months Scale up, easily double the recipe to suit your needs, use two bags if you double To make Ahead, prepare through step 5 Refrigerate for up to one week of freeze for up to 6 months. To use frozen pork bellies thaw in refrigerator overnight then proceed with step 6. Variation, Char-Sui Pork Shoulder. Boneless pork shoulder also works well inn this recipe. Choose a piece that is about the same weight shaped like a brick (sous-vide cooking times are determined by shape and thickness of food). reduce the hot water bath temperature to 65.6 degs c. Cook for 21 hours to ensure tenderness. More twist of Pork Belly, to make a European style preparation such as pork belly with lentils or to tuck pork belly into chocroute garnie, use this recipe but after Step 1, brine the pork for 1 to 2 days, omit steps 2 and 3 and proceed with the recipe, committing step 7 if desired. Enjoy. Photos to follow

Whitby fish and chips, every time, Delicious, been a while since I have been to whitby, Justin's Fudge too check it out in Whitby

Today lamb rump something or another, not decided. Tomorrow, Sous Vide Filipiono Pork belly Adobo (making the char sui stlye pork bellies in sous vide today in order to do the Adobo Bellies tomorrow quickly), Sunday it a bust pouring rain so Lasagne in oven, Monday something on the Smoker, will decide once I go to butchers . Thursday as I have got a couple of trout fillets in the freezer so Warm trout (sous vide) and Watercress and Spinach Salad with bacon vinaigrette. Will post in the relavant palces, the recipes and photos Anyone else?

seafood fresh. Nice . Looking forward to those adventures, not enough fish cooking going on on the forums here, but plenty of advice.

Welcome aboard. You will enjoy taking your skills to new levels. Check out the forms and enjoy. Need any help, ask, you will be helped

Looking forward to photos a taste notes in due course. Well done

It is not boiling in water though . Yoghurt mix. And 24 hour yoghurt marinade...only trying it will tell. The variation to ice bath chill and grill or griddle later is interesting too.

Good point. Recipe says skin on or off and the book is really good. The other recipes from it have been spot on tasty. I will post more of them as I cook more from it

Maybe but might render and leave a bit of oil in sauce. Maybe try it. I am trying to be healthy. Good cook for that.