I cooked this beautiful marinated pork belly with a sous vide machine for 48 hrs. After thoroughly drying it and popping it in the refrigerator for 10 minutes (that dry refrigerator air really helps with getting a great crust), I finished it off with a searzall attachment on my torch. It was crispy yet SUPER juicy inside, almost melting in your mouth. I hope you like my first steemit post!
