I’ve been thinking about this one for a while and we get to find out if it works as a dish. As part of my PCX service at ChefDine dish development and trying out new dishes is a big part in what we do. Find out if this dish makes the cut and if it’s worth trying/ Sous vide coffee pork belly at 68 degrees with caramelised onion, baby onion and rhubarb poached in it’s own juice.