A very nice piece of locally sourced pork means that this recipe supports the local economy. It does not support climate change as we will see. The fuel import bill for the island may have increased to support the electricity inputs into this succulent belly.
After salting and scoring the skin of the pork it proved rather difficult to vacuum seal the bag, mainly because the wine, added for acidity and flavor, wanted to come out before the air vacated. Also in the bag was garlic, thyme, onion and carrots.
It will be hard to tell how many islands were flooded because I ran this immersion circulator for 12 hours at 77 degrees Celsius, using an incredible amount of electricity (max output 1500W). Once removed from the vacuum bag, the ribs were removed and the pork was pressed and refrigerated overnight overnight.
Just to add to the carbon intensity of this small meal a little more, the pork belly was then blasted at very high oven temperature for color. It was finally finished off under the broiler for a few minutes for some extra char and flavor. Relatively juicy.
Tasting notes: Perhaps it could have been cooking in the water bath a little longer as not as tender as desired, it was also a little dry. A 12 hour brine should be tried.
EconEats 
