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Pork belly cured, smoked, seared and cooked sous vide 24 hrs on 68 degrees, teriyaki coated
Feel free to ask for recipes.
Bon appetit
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bon apettit!
i prefere more land food hahahaha
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I live on an island! But will post more land food this week. Got a pheasant for main course this week ;)
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OMG! I love pork. I went to thailand a few months ago and i was in pork heaven! thank you for the recipe.
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Always happy to help someone. The degrees Celsius different a lot. 75 degrees Celsius will give a bruisend like texture, 65 more more firm and dense. Pork belly is so much fun to work with, because of the possibilities. At 88-99 you can pull it for pulled pork even, although I use the nek/shoulder for that.
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sounds yummy!
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