Had a hankering for bacon, eggs and grits. So I made Korean bbq glazed pork belly sous vide for 9 hours, creamy #ansonmills grits sauteed Chinese spinach, maitake mushrooms cooked in the bulgogi sauce pan drippings. Topped with a sunny side egg! #porkbelly #grits #ansonmillsgrits #bulgogibbqsauce #baconandeggs #eggporn #southerncooking @abraberens #chef #chefs #cheflife #comfortfood #nobaddays #anovaculinary #anova #sousvide (at T3 Culinary) https://www.instagram.com/p/CRXwCzCMj_6/?utm_medium=tumblr












