I am not traveling for work for a few weeks, allowing for experimentation with different ingredients and techniques. Why not pork? Pork is locally produced on the island in which I live. This means it is relatively cheap and fresh. Pork belly truly is a fantastic cut of the pig, but it needs to be slow cooked for a considerable period of time to ensure that it is tender. This long cooking time has in the past dried out the meat, so a brine was used here.

Start by a 24 hour, 5 percent salt and 2 percent sugar brine. Pork belly has been quite dry in previous attempts, so the brine will put additional moisture into the meat.

The pork belly will be surrounded by a nice thick jelly, indicating the sous vide had done a glorious job! Portion the pork belly and vacuum seal until needed for cooking

Cook all sides of the pork belly in a hot pan and then finish in a warmish oven to ensure they are warm all the way through

Absolute amazing. Cracking was perfect, and juicy inside. 

Tasting notes:  Simply awesome. No fancy sauces required.