Sous Vide Pork Belly
This pork was prepared over 36 hours. First it was brined for 6 hours, then set to dry in the fridge for a few hours. It was bagged and cooked in the sous vide, drained and pressed in the fridge, before cutting and frying. I copied a plating pic I found that sat the slices on a rectangular plate on pesto, but I used spinach instead, with some sliced chili for garnish.
I’m learning plating techniques and I guess one is just “noticing” things. Wish I had noticed the imbalance in this pic and trimmed the middle piece so it was the same height as the others.
