Before to try a 6 hours cooking sous vide pork belly…I thought it was a good idea to try the original/conventional technique. How, otherwise, I could make a good comparison?
First try, cooked in the oven, 180°C 2h and ½, with fennels (that then I used for a purè) and obtaining a super-crunchy unforgettable skin! Also served with roasted shallots and sauce/honey reduction.Good!
Ready for the sous vide now…but I’ll keep the part of the skin in the oven….for sure
