Even cooked through traditional methods, braised-then-crisped pork belly is one of the most delicious things in the world. So why, you might ask, would one resort to cooking them like sous-vide? Find out after the jump!
Sous Vide Beef Ribs
Sous vide beef ribs come out a nice medium rare while still maintaining that great beefy flavor typical of beef ribs. - Amazing Food Made Easy
Lamb always tastes like a celebration, but especially when it's infused and drizzled in a gorgeous honey-Dijon mustard sauce with crunchy toasted mustard seeds for garnish. Serve alongside some green beans and mashed potatoes. Sous Vide Honey Dijon Rack of Lamb
Yes, this sous vide prosciutto-wrapped stuffed pork tenderloin sounds kind of complicated — you know, with the wrapping and the stuffing. But it’s actually fairly easy. And it only takes two hours to cook in the Anova Sous Vide Precision Cooker. Give it a quick sear at the end for perfect texture.
The Food Lab's Complete Guide to Sous Vide Rack of Lamb