Thursday, January 19, 2017

The sous vide Iberico pork jowl from Chalong


Here's back to our homegrown Thai/Japanese/French fusion charcoal grilled meat and rice shop featuring Spanish Iberian pork. 18 hours sous-vide Iberico pork jowl to be precise. Wow, this was nice. The tender strips of pork was fat laced and nicely charred. This pork jowl option came with a delicious Thai-ish sauce on the side that packed some heat too. I'm definitely coming back again. Two meat down with the gai left to go or until their dry aged prime rib actually arrives. 

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