# 54C is the new black... Pork Belly bliss

**URL:** <https://community.anovaculinary.com/t/54c-is-the-new-black-pork-belly-bliss/7850>\
**Category:** Anova Precision® Cooker\
**Created:** [June 24, 2017, 6:37am UTC](https://community.anovaculinary.com/t/54c-is-the-new-black-pork-belly-bliss/7850 "2017-06-24T06:37:53Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [June 24, 2017, 6:37am UTC](https://community.anovaculinary.com/t/54c-is-the-new-black-pork-belly-bliss/7850/1 "2017-06-24T06:37:53Z")

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I’ve been using 54C for cooking my ‘roasts’ for lamb, goat, beef or pork, but these were traditional, large muscle roast cuts. Thought I’d try pork belly and see how it went at that temperature.

So, I lightly seasoned a slab of belly, sealed it up and dropped it in the tank for a couple of days. When time was up I dried it off, gave the top a dose of salt and popped it in a 250C oven for about 10 minutes to give it some brown.

Looks good to me…

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/3/30e01c084e580bcf648eb7970c5c16dd9302405e.jpg)

Those apples are just peeled, cored and sauteed in a dirty steak pan to give them some deliciousness.

The pork cuts beautifully and is absolutely delicious. 54C for 48 hours.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/d/d936cc6f2c91792bd8d3e1f00011e35f1b99310a.jpg)

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [June 24, 2017, 12:22pm UTC](https://community.anovaculinary.com/t/54c-is-the-new-black-pork-belly-bliss/7850/2 "2017-06-24T12:22:20Z")

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Another great looking dish. For those that use Fahrenheit it is 129.2°F.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [June 24, 2017, 1:16pm UTC](https://community.anovaculinary.com/t/54c-is-the-new-black-pork-belly-bliss/7850/3 "2017-06-24T13:16:19Z")

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Yes, sorry. I should get used to converting for the minority countries that stick to the old way. 😉 😜 😄

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [June 24, 2017, 2:16pm UTC](https://community.anovaculinary.com/t/54c-is-the-new-black-pork-belly-bliss/7850/4 "2017-06-24T14:16:09Z")

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Looks great!