I'm trying to cook the perfect melt in your mouth pork belly. I've done sous vide, but still find the bottom part(dark part of meat) dry and stringy. Any tips?
I always test it without any sauce so I can check for moistness and tenderness, and always get the best pork.
I've tried 181F 12 hours, 171F 12 hours, 171F 10 hours.
Does anyone have any good temp and time recommendations?
I don't like the 135F 48 hours because I find the fat too firm and not melt in your mouth.
Edited by torolover, 24 January 2014 - 10:13 AM.