I wasn't sure what to make for dinner but I had some surplus pork belly in the fridge so I decided to emulate Friday's ChefSteps staff meal (on a much smaller scale, of course). Caramelized pressure-braised pork belly over jasmine rice with bok choy, a 63.5C hen egg, and vacuum pickled carrots, shallots, and cucumbers. I doused everything with Huy's delicious "Nuoc cham" sauce. It was killer. And I didn't even have to go shopping. Thanks for the inspiration guys!
