Sous vide pork belly is such a cheat code. Just cook overnight at 170F, pour out the rendered liquid from the bag and place the belly in the refrigerator to firm up. Then cut into think cubes and warm in the oven. Make a gastrique by reducing some sugar, berries and balsamic vinegar, adding salt to taste. Brush the belly with the gastrique and broil until you've got a good sticky glaze. So easy, and so good!
by paradigmshift7