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Sous Vide Chinese Crispy Roasted Pork Belly (Siu Yuk / Siu Gee Yuk / Sio Bak)

Sous Vide Chinese Crispy Roasted Pork Belly (Siu Yuk / Siu Gee Yuk / Sio Bak)

Growing up in a Chinese household, roasted meats regularly made it onto our dinner table each week. However, given the fact that both my mother and father worked full-time jobs, in addition to raising three crazy misbehaved children, these meats were never prepared at home (despite my mother being an amazing cook). It would just take too dang long.

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Sous Vide 36-hour Pork Carnitas

Sous Vide 36-hour Pork Carnitas

Finally found a delicious recipe over at Stefan’s Gourmet Blog for Pork Carnitas that turned out marvelously for a dinner party we had the other night. Everyone of our guests commented how juicy and tender the pork was. Winner! Due to laziness of not wanting to make our own pork stock in Stefan’s original recipe, we substituted chicken stock instead and the dish didn’t seem to miss a beat.

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Sous Vide Lamb Chops with Garlic Herbed Butter

Sous Vide Lamb Chops with Garlic Herbed Butter

This is hands down one of the tastiest dishes I’ve made so far via sous vide, and to top it off, it’s crazy simple.

The sous vide cook time is a mere 2 hours for the lamb chops plus any additional time for your side dishes or other accompaniments. Personally, I love lamb chops served with roasted vegetables like red and orange peppers, onions and asparagus. An alternative is to serve it with a grilled soft fruit (my personal favorite being peaches when in season).

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Sous Vide 1 hour brussels sprouts with bacon and garlic

Sous Vide 1 hour brussels sprouts with bacon and garlic

For our annual Thanksgiving potluck this year, I volunteered to contribute a non-exciting side dish of brussels sprouts and I was determined to use sous vide to try to create something spectacular.
Short version: this recipe is damn tasty and very easy.
Long version: read the recipe, make it, and let me know how it turned out 🙂
Unbelievably tasty and very simple recipe that turns those ordinary brussels sprouts you hated as a child into something you and your family will love.
Note: I use a 50 minute sous vide cook time instead of 1 hour because I find that the sprouts will come out overdone when you combine it with the oven time for blackening.

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