Sous Vide Belly Pork

Ingredients:

Belly Pork of your choice
Spring onion
salt, pepper, five spices, soy sauce, honey
BBQ sauce (optional)

How to Make:

1. Prepare water bath to 68.5'C.

2. Clean and wipe dry belly pork. Cut into 1'5" thick slices.

2. Marinate pork with salt and pepper gives spices, some soy sauce and honey, add a sprig or two spring onion or even herbs of your choice. Vacuum seal the bag with the pork and marinate.

3. Drop the bag to the water bath when it reaches 68.5C and cook for 14 hours.

4. Take out bag after cooking is finished. Pour liquid inside and save it to cook with BBQ sauce later. Wipe clean the pork. If time allows, let it sit in fridge without wrapping overnight to dry out skin.

5. On the day of cooking, then out pork to room temperature to warm up. Preheat Grill (at oven).

6. Heat up a steak pan until it is very hot. Seared the belly side (meat) of the pork, then remove from pan. Use a puncher and poke holes onto skin. Soak belly pork (skin side down) on a flat tray filled with say around 1cm high of white vinegar, so only the skin is touching the vinegar - for 5-10 mins.

6. Remove pork from vinegar and wipe dry. Place to Grill for 10-15 min until skin looks golden and crispy. Take out, carve and serve.

7. For the gravy,  reduce the liquid from the vaccum bag when slow cooked the pork which you have strained. Adjust consistency by boiling more or add corn starch solution to make it more thick. Check tasting and adjust accordingly. Otherwise, just serve with BBQ sauce.

Enjoy!