![Pork neck sous vide with purple red lentils with wasabi - Picture of People, Cluj-Napoca - Tripadvisor Pork neck sous vide with purple red lentils with wasabi - Picture of People, Cluj-Napoca - Tripadvisor](https://media-cdn.tripadvisor.com/media/photo-s/13/f1/a7/75/duck-chest-theplacetobe.jpg)
Pork neck sous vide with purple red lentils with wasabi - Picture of People, Cluj-Napoca - Tripadvisor
![Sous Vide Spiced Pork Chops | Recipe by sousvidetools.com | Recipe | Slow cooked pork, Pork neck recipe, Sous vide pork Sous Vide Spiced Pork Chops | Recipe by sousvidetools.com | Recipe | Slow cooked pork, Pork neck recipe, Sous vide pork](https://i.pinimg.com/736x/45/0e/e4/450ee499edd1193c732fe16c649ddfc8--slow-cooked-pork-potato-cakes.jpg)
Sous Vide Spiced Pork Chops | Recipe by sousvidetools.com | Recipe | Slow cooked pork, Pork neck recipe, Sous vide pork
![RECIPE: CHEF RYAN'S SOUS VIDE BROWN SUGAR PORK TENDERLOIN WITH BRAISED COLLARD GREENS AND BUTTERNUT SQUASH PUREE - Heritage Farms Cheshire Pork RECIPE: CHEF RYAN'S SOUS VIDE BROWN SUGAR PORK TENDERLOIN WITH BRAISED COLLARD GREENS AND BUTTERNUT SQUASH PUREE - Heritage Farms Cheshire Pork](https://buypork.com/product_images/uploaded_images/20191212-150928.jpg)
RECIPE: CHEF RYAN'S SOUS VIDE BROWN SUGAR PORK TENDERLOIN WITH BRAISED COLLARD GREENS AND BUTTERNUT SQUASH PUREE - Heritage Farms Cheshire Pork
![Hello there, not so sure how to set this pork neck meat for sous vide. Any tips people please? Only red about 24 hour method : r/sousvide Hello there, not so sure how to set this pork neck meat for sous vide. Any tips people please? Only red about 24 hour method : r/sousvide](https://preview.redd.it/9e2joa3i98s41.jpg?width=640&crop=smart&auto=webp&s=01d63ab1244497ea702c4aaadf12600735a32956)
Hello there, not so sure how to set this pork neck meat for sous vide. Any tips people please? Only red about 24 hour method : r/sousvide
![Iberico Cabecero (pork neck), 6 hours at 59 degrees! Verdict: Amazing flavour and the fat rendered beautifully and it maintained it's juiciness, could've possibly benefited from 1 or 2 hours more for Iberico Cabecero (pork neck), 6 hours at 59 degrees! Verdict: Amazing flavour and the fat rendered beautifully and it maintained it's juiciness, could've possibly benefited from 1 or 2 hours more for](https://preview.redd.it/ovjlgpc81d661.jpg?width=640&crop=smart&auto=webp&s=1f7e9a30e1f3c65f3fa3692ca3836c03e6b7aa71)