14 hours sous vide iberico pork collar with thai red curry sauce. Glistening with hues of pinks, pork collar was tender with velvety soft texture. Accompanying thai red curry made into thick sauce was bursting with creaminess, spiciness and nuttiness. Price is on the higher end given the small portion, but your wallet can’t simply resist the temptations of that melty iberico pork to begin with.