Lunch yesterday was this satisfying homemade bowl of goodness.
10-hour sousvide pork belly, onsen tamago, with butter corn, bunashimeji, carrots and cherry tomatoes. Served with koshihikari rice.
Marinade recipe for the pork belly was from Serious Eats.
Sousvide 10-hours at 77 degrees C.
Onsen tamago was sousvide for 55 min at 63 degrees C