Sous-vide Cooking Part 2: Pork Belly Yumminess

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Earlier in the week, Chef Keith Breedlove of Culinerdy Cruzer demonstrated how to cook pork belly sous-vide style.  Sous-vide is a method of cooking food sealed in a plastic bags in warm water. Chef Breedlove presents Paul Robins and crew with the final product, pork belly sandwiches.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.