I've made a few char sui pork bellies before, but not with the sous vide. This one turned out good but next one will be upped from 145 for 12 hours to 155 for 12 hours, then glassed and finished in hot oven. It's good, but still some chewiness left.
by Miiirob
2 Comments
I’ve done belly for 8-10-12-15 @ 150
That chewy completely went away at 15 hours
I was planning to go down to 14 the next time.
Glassed?