#onecup10

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Pork Belly

450g Pork belly Aromatics, veggies and herbs, as needed Salt, as needed Cooking liquid, such as soy sauce or wine, as needed

1 The texture of the pork belly depends on the time and temperature at which it is cooked.

braised: 80°c for 7 hours.

steaky: 68°c for 24 hours.

2 In a sous vide bag place the pork belly, aromatics, salt and cooking liquid of your choice.

3 When cooked to your liking remove the belly from the bag, being careful to reserve the juice. Transfer the juices to a small pot and simmer on medium heat until reduced by half. Glaze the pork, portion and reserve.

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Pork Belly

450g Pork belly Aromatics, veggies and herbs, as needed Salt, as needed Cooking liquid, such as soy sauce or wine, as needed

1 The texture of the pork belly depends on the time and temperature at which it is cooked.

braised: 80°c for 7 hours.

steaky: 68°c for 24 hours.

2 In a sous vide bag place the pork belly, aromatics, salt and cooking liquid of your choice.

3 When cooked to your liking remove the belly from the bag, being careful to reserve the juice. Transfer the juices to a small pot and simmer on medium heat until reduced by half. Glaze the pork, portion and reserve.