Picked up a slab, did some bacon but that's neither here nor there.
Back to SV. This was cured then sous vide for 20 hours at 158 degrees.
Let it chill in the refrigerator overnight then sliced.
GIT IN MY BELLLLLLYYYYY!!
UMAMI filled pork belly. Seared then Cooked in brown sugar, Vietnamese fish sauce, rice vinegar, sambal oelek, a bunch of garlic and ginger.
It's sweet, salty, a little spicy and full of Je Ne Sais Quoi (Je ne say WHO?)