Thread: Food and Drink New cooking methods ... sous vide
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Old 10-17-2015, 04:52 PM   #11
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I trimmed about 2.5 pounds from the pork belly (the other 9 pounds is becoming bacon). I think I'm going to sous vide this in a soy/mirin sauce I found on Serious Eats. Can decide if I want to do the 10-hour version or 72-hour version.
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