Homemade Braised Pork Belly Donburi

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

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