London broil, typically a cut made from more expensive flank steak can be whipped up with a totally tender result with a much cheaper cut: top round! One of the cheapest beef cuts at the grocer, a 12 to 24 hour dip renders this tough cut as tender as ever.
Babi Chin is a favorite dish in Nonya cuisine, which was fusion before the term was even coined. It represents a blend of Chinese, Malay, and other Southeast Asian flavors, and this delicious dish of braised pork belly is perfect for sous vide! This method gives the exotic flavors a wonderful opportunity to infuse the meat, and the dish sauce is simply made from reducing the bag juices at the end of cooking. Enjoy with simple white rice or crusty French bread!