Quote:
Originally Posted by Rusty
You make it with the liver stuffed inside, and all the fat?
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No liver sadly. Had to make due with that the butcher at the store had on hand. Pork belly cap tenderloin stuffed with panko, thyme, spinach, tons of garlic, onion, and sage. Sous vide for 4 hours followed by a quick fry in a wok with peanut oil.