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Sous Vide Asian Pork Belly

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 10,836
edited December 2012 in EggHead Forum
Had some belly parts left over from my bacon this week so I took some odds and ends to make some snacks. I put them in the Sous Vide for 36 hours, glazed them with a soy, ginger, Mirin reduction.  36 hrs was too long for there thinner parts but the flavors were great. I'll definitely do this again with a 12 hour sv
. Photobucket Pictures, Images and Photos This is it out of the bath Photobucket Pictures, Images and Photos Here it is all glazed up and out of the egg (Er......oven). Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Pretty fun little cook and when I get the times dialed it it should be really good. Carry on Centex.

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