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Sous vide pork belly for lunch ...
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<blockquote data-quote="aushunter1" data-source="post: 1818240" data-attributes="member: 57533"><p>Interesting combination of flavours there Feenix.</p><p></p><p>Looks nice & moist for sure, was it tender though??</p><p></p><p>I know you did it for 8 hour but at 58*C(138*F) I just don't think that is a high enough temp to break down the muscle fibres.</p><p></p><p>I usually do mine at 70*C(158*F) for up to 12 hours.</p><p></p><p>Anyway I also know a lot of people who just quickly roast pork belly as well but to me its a cut that does prefer low & slow.</p><p></p><p>Look great <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="aushunter1, post: 1818240, member: 57533"] Interesting combination of flavours there Feenix. Looks nice & moist for sure, was it tender though?? I know you did it for 8 hour but at 58*C(138*F) I just don't think that is a high enough temp to break down the muscle fibres. I usually do mine at 70*C(158*F) for up to 12 hours. Anyway I also know a lot of people who just quickly roast pork belly as well but to me its a cut that does prefer low & slow. Look great :) [/QUOTE]
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Sous vide pork belly for lunch ...
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