Pineapple pork belly.

Johan_Edstrom_5586

Pineapple, Serrano pepper and maple glazed sous vide pork belly 63C, 24h.

Lime and cilantro rice, soy and garlic pepper paste braised cabbage.

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

very nice!

Brandon_Byrd_40557

Nice! Great color on the pork; how did you finish it off?

Johan_Edstrom_5586

The glaze was pineapple, serrano pepper, salt, pepper, cayenne, little brown sugar, vinegar, just blended together and then the cooked, chilled and pressed belly pieces were tossed in that, then just pan seared on high.

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