Pork dishes

Cooking in sealed vacuum pouches at low temperature opens up the ablity to cook food without the cooking medium affecting the flavour or structure of the food. The vacuum pouch traps flavour and moisture under pressure around the product, this enhances the natural flavour of the item and maintains the structural integrity of the item.

The recipes that are included in this section come from both Dales own collection and from friends of Sous Vide Australia.

Taxi 12-hour sticky pork with red chili dressing