StillSmart

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.

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?

Mash wrote: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.

so? c'mon? How dit go?

Mash wrote:so? c'mon? How dit go?

Stupendous out of this world..

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

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.