Share your post with your fan club!
I recently had this dish at ink and really enjoyed it. The sous vide pork was so tender, but I'm trying to figure out how the "charcoal" crust was done. Anybody have any ideas?
The mac and cheese part of the dish was also amazing.
Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Already have an account? Log In.
Updated 1 year ago | 7
Updated 1 year ago | 3
Updated 9 months ago | 1
Updated 1 year ago | 0
Updated 2 months ago | 0