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Sous vide Pork Hock. 48 hr bath at 170 F and then 10-15 min broil at 500 F in the oven for crispy skin : r/sousvide
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Smoked Ham Hock Sous-Vide – Stefan's Gourmet Blog
HUE restaurant - Pork knuckle, cooked sous vide for 48 hours and deep-fried for your enjoyment. Fat Santa Claus is served with a refreshing Thai salad on the side to cut the
