![Recipe: Chef Ryan's Sous Vide Brown Sugar Pork Tenderloin with Braised Collard Greens and Butternut Squash Puree — Cheshire Pork Recipe: Chef Ryan's Sous Vide Brown Sugar Pork Tenderloin with Braised Collard Greens and Butternut Squash Puree — Cheshire Pork](https://images.squarespace-cdn.com/content/v1/5b757f6525bf021f8462ab2e/1579706012605-PMM9X58DIGFHDUKP4H72/20191212_150928.jpg?format=1000w)
Recipe: Chef Ryan's Sous Vide Brown Sugar Pork Tenderloin with Braised Collard Greens and Butternut Squash Puree — Cheshire Pork
![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://www.diningandcooking.com/wp-content/uploads/2020/12/ovjlgpc81d661.jpg)
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
Little Bastard - Iberico pork collar sous vide for 14 hours and served with our homemade Thai red curry. Mmhmm 😋 Jio your kakis for some at thatlittlebastard.com! 📷: @paulineanghh #LittleBastardSG | Facebook
The Summerhouse - Mangalita / Iberico Pork 72-Hour sous vide collar | Lemon crème fraiche | Chamomile onion | Chervil sauce | Facebook
![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)