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Paul Foster's sous vide pork belly recipe sees this flavourful cut of meat being salted, cooked sous vide, pressed overnight and finally seared in a pan for a delicious golden exterior. Matched with raw pea tartare and a host of aliums, this recipe is all in the preparation.
Find the recipe here: http://www.greatbritishchefs.com/recipes/slow-cooked-pork-belly-pea-tartare-onion
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