crispy sous vide pork belly | Chairmans Reserve Meats
Explore the culinary expertise of Chef Jean-Christophe Setin as he shares his insights from working with top clubs and food brands, perfecting your cooking skills with his unique touch.
Ingredients
- Chairman’s Reserve® Pork belly (about 4 pounds)
- ¼ cup sherry
- 3 tablespoons black vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon white pepper
- ¼ cup five-spice
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