12 hour pork.

[Icefever]

Just started on our 3rd recipe with sous vide....mix the marinade and covered a slab of belly pork.



Next into the bag, vacuum packed.....like so.



Into the fridge overnight, then around 04.00 tomorrow morning straight in the water bath for around 12 hours...can't wait.

[Mash]

It will be interesting to see if this is done (tender) in 12 hours.

I had pork chops in for 24 and they needed l longer.


So.....


How did it go?

[Icefever]

It will be interesting to see if this is done (tender) in 12 hours.
I had pork chops in for 24 and they needed l longer.
So.....
How did it go?

I bloody hope so mate, I'm following a chefs recipe off the net. It was 74c for 12 hours, fingers crossed...can't tell you just yet how it is, as it's still in the cooker....don't come out until 15:30....will add more later.

[Mash]

so? c'mon? How dit go?

[Icefever]

so? c'mon? How dit go?

Stupendous out of this world..

[Mash]

Do you find it a super tender but a bit bland?

[Icefever]

No way Jose...we had it in a marinade for 12 hours from the day before, then finished it off in a sweet & sour sauce....with a stir fry & fresh noodles.