Hi. Not looking for advice but wish to document my adventures. I had some leftover pork belly. Thank goodness Australia has plenty of pork. 1.44 kg of pork belly and I’m looking at Kenji’s sous vide 101 pork belly bao rolls. These are the initial pics. Got my Anova last month.
Congrats on a successful pork belly cook! Were there supposed to be any pictures in this post? I don’t see them!
Welcome to the fun. There are a couple of us Aussies around here, but we’re still out numbered.
Thanks. Softest morsels of belly crisped on the grill. It was difficult to find bao buns around here on a Sunday so noodles it was. All under the strained and reduced marinade as a sauce.