Pork belly is SO GOOD...if it's done correctly. And that's the issue...it takes a ton of time. But hey, we are still in quasi quarantine and it looks like the Steppe of Siberia out there. What else do you have to do?
2-3lb pork belly slab: REALLY important to get it as even of a slab as possible with regards to thickness. This is because even cooking is key to a beautiful soft and salty treat
1/2 cup sea salt (crystal form)
1/2 pat butter
2 sprigs fresh thyme
2 sprigs parsley
2 cloves of crushed garlic
1 tsp. soy
Rub the ol' belly down on all sides with the salt. Add to vaccuum bag with the rest and remove all air and seal.
Sous vide setting: 155 F, 24 hours
Once done, remove from bag and reserve the juice for citrus gravy. Place the pork belly in between 2 cookie sheets and place a heavy cast iron pan or small child on top to compress. We left it in the cold garage for a few hours, but the fridge works too.
When ready, cut the belly into even pieces. Add 2-3T veggie oil to a cast iron pan and heat until near hellish. Add the belly fat side down for 2-3 mins. Then keep flipping every 2-3 minutes until all sides are crispy and brown.
Gravy: take the reserved liquid and add to a small sauce pot. As you heat, add 1/2 of an orange worth of juice, 1 tsp of orange zest, and a sprig of thyme. That's it!
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