The ULTIMATE Pork Belly Slider aka Taiwanese Gua Bao | Sous Vide recipe

[@KindofCooking]

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[@daegudiva]

I love Vacuum bag sealing! Not sure why, but it is so satisfying to seal something up!

[@KindofCooking]

Yeah... you kinda feel sad to open it hahaha

[@allmypets2005]

nice sharing recipe

[@Jbsousvide]

Loved it y’all. Jonesing for some pork belly

[@KindofCooking]

Thanks!! Loving your content as well!

[@mistressbliss]

Where did you get that cup thingie?

[@KindofCooking]

This isn't the fat separator that I use, but it's very similar: amzn.to/2Qga89g
There's a bunch of different ones available ;)

[@ronb.8920]

All I can say is WOW! ... if we were neighbors I would always "just happen" to drop by at dinnertime.

[@KindofCooking]

Thanks. Haha one day we’ll be able to have ppl over again.

[@RiamsWorld]

Love the recipe though I prefer cooking pork belly at 140F for 48 hr. Also a Searzall is a nice diffuser attachment for blowtorch that gives a more even sear. I like the idea of crisping the bottom. I'm surprised I've never seen that before.

[@KindofCooking]

Thanks for watching! Definitely take it and make it your own. The goal is to inspire more recipes and hopefully people can improve on it. Hehehe as for the Searzall... I’m banned from getting more toys.

[@Rich1Rodriguez]

Yum!

[@Maplecook]

Here for you guys! =)

[@peaceloveforever88]

oh yesssssss

[@KindofCooking]

You know what we’re taking about!!

[@20alphabet]

_CARMEN !_

[@KindofCooking]

👋🏼

[@duncanmit5307]

👍👍👍👍👍💜💜💜💜💜

[@hlmoran417]

Fat IS good for us!