Chubby Hubby - Perfect char siu (barbecued pork) using sous-vide
Pork shoulder sous-vide – Stefan's Gourmet Blog
Sous vide temperatures and times table | All sous vide information
Iberico Cabecero (pork neck), 6 hours at 59 degrees! Verdict: Amazing flavour and the fat rendered beautifully and it maintained it's juiciness, could've possibly benefited from 1 or 2 hours more for