Sous Vide 慢煮叉燒，60度3小時。肉質淋，因已醃了一晚十分入味。做了個黯然銷魂飯，配以摩爾多瓦的Rara Neagra de Purcari像是一支稍帶甜味的Pinot Noir，配合帶甜的叉燒醬，一流。
Sous Vide Chinese style Barbecue Pork, 60 degrees , 3 hours. Matched perfectly with Moldavian Wine Rara Neagra de Purcari. It taste like Pinot Noir with a bit more sweetness.
