If you are new to sous vide and wondering what all of the fuss is about, you need to try this recipe! Sous vide cooking is best suited to tougher cuts if meat and belly pork is absolutely perfect for this method of cooking.
Cooking slowly at a low, precise temperature, the fat renders down perfectly and the meat comes out so tender that it literally just melts in your mouth.
Ever found belly pork to be fatty and slimy? Or tough and dry? Not with the sous vide!
While I do recommend 24 hours of marinading time and it takes 10 hours in the sous vide, I promise it is worth your time. As once it's in the sous vide, you can simply walk away until it is ready. What's more, the preparation for the marinade and the finishing steps take very little time and effort, so it's all just down to planning your time well for this show stopper!