You called? 
I'm on me way … 
Everyone's more than welcome
That sounds yummy, I love belly pork. What does the sous vide bring to the party please? ( I know what they are)
Ultra tender meat. This goes for the whole sous vide thing. The difference it makes to a humble pork chop is amazing, melt in your mouth (143* for about an hour) This was my second belly try, the first only had 8 hrs and wasn't nearly long enough.
With this one, the moisture was retained in the meat, the texture was soft, not at all stringy. After a 10 min blast in a hotter than the sun oven, it had that much needed colourful crust. It tasted great!
The problems come when dealing with fattier cuts like belly. Lamb can also be a bit hit and miss, the connective tissues and collagen need to reach a certain temp (about 160*) to liquify. Lamb shoulder contains a lot of connective tissue. The ideal temp for lamb is between 130*-140* The longer cooking time (24 hrs)helps to convert the collagen into gelatin.
I'm still in the experimental stage with lamb and haven't hit the sweet spot yet. A 12 hour shoulder under foil in the oven at ~130-140* is hard to beat! I'm yet to do a 24 hr lamb in the sous vide.
Beef is utterly, utterly fantastic. I could go on but this thread isn't the place and I don't want to bore you all to death!
Maybe I'll start something on the cooking forum?
As I say, I'm experimenting and only have limited time, bah!
P.S.....................leftovers tonight, yummo!
