Pork Belly

[pianoman9701]

Sous vide 24 hours at 155F then torched dark on both sides. Chanterelles, green oinion, tamari soy. Very tender and delicious. Just salt and pepper for seasoning after bringing it out of the bath. Not a great presentation.

[pianoman9701]

I'll be smoking the next one for a couple of hours before putting it in the bath.

[elkboy]

Looks amazing, Piano!!! I'm going to have to get into sous vide at some point.

[Southpole]

   Love the pork belly!

[pianoman9701]

Looks amazing, Piano!!! I'm going to have to get into sous vide at some point.

You can put something in the drink before class and have it ready when you get home. It's a great way to cook a venison shoulder for 12-24 hours.

[Blacklab]

Nice and chantrels  Never cooked pork belly  Made lots of bacon just never cooked it for meal