ChefSteps - What's for Dinner? Sous Vide Pork Belly from ChefSteps member Shaun: 5% brine for 12 hours, cooked sous vide at 70 °C for 14 hours, quail scotch egg, fondant potato,
![12-Hours Sous Vide BBQ Pork Belly (Build-Your-Bowl) - Picture of Fireless Kitchen, Singapore - Tripadvisor 12-Hours Sous Vide BBQ Pork Belly (Build-Your-Bowl) - Picture of Fireless Kitchen, Singapore - Tripadvisor](https://media-cdn.tripadvisor.com/media/photo-m/1280/1b/7d/e6/b5/12-hours-sous-vide-bbq.jpg)
12-Hours Sous Vide BBQ Pork Belly (Build-Your-Bowl) - Picture of Fireless Kitchen, Singapore - Tripadvisor
![12-Hours Sous Vide BBQ Pork Belly (Build-Your-Bowl) - Picture of Fireless Kitchen, Singapore - Tripadvisor 12-Hours Sous Vide BBQ Pork Belly (Build-Your-Bowl) - Picture of Fireless Kitchen, Singapore - Tripadvisor](https://media-cdn.tripadvisor.com/media/photo-m/1280/1b/7d/e6/aa/12-hours-sous-vide-bbq.jpg)