82°C, 12 hours
Pork belly, something that normally requires a long braise or several hours in the oven to tenderize, was the first long-cooked product I tried. I love roasting pork belly with David Chang's method of an hour at high temperature in the oven followed by an hour at reduced heat, but the non-fat portions of the belly are often too tough. Cooked sous vide after a short cure with a salt and sugar rub, the flesh was almost as tender as the succulent fat, which didn't render as much as it would in the oven. More pork belly fat = good.