The only thing you have to do with our sous vide pork belly is cut it, heat it, and add your own special touches. We’ve quickly grilled slices and served them Korean-style with leaf lettuce wraps, kale kimchi and sliced English cucumbers, along with ssamjang sauce for dipping. If you’ve ever felt that such dishes were out of reach due to labour-intensive prep, our washed and cut vegetables and ready-to-use pork belly make it efficient.

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