Courtesy of Chef Richard Blais

Serves 4
Time 48 Hours

INGREDIENTS

• 1 pound (454 g) pork belly
• 1 teaspoon (5 ml) Chinese 5-Spice powder
• Salt to taste
• Black pepper
• 1 slice bacon

INSTRUCTIONS

1. Preheat SousVide Supreme to desired serving temperature 140F/60C for medium.
2. Put pork belly into a cooking pouch with seasonings and bacon slice, and vacuum seal.
3. Cook for 48 hours at 140F/60C.
4. Remove pork belly from the pouch and crisp the surface in a hot skillet or under the broiler before serving.
5. Serve immediately with your choice of side dishes. The pork pairs especially well with Brussels sprouts, macaroni & cheese, and applesauce.