Courtesy of Chef Jason Wilson (Crush, Seattle)
Serves 6

INGREDIENTS

• 2 pounds (0.9 kg) fresh pork belly, cut into four even pieces
• 2 tablespoons (30 ml) ground fennel
• 2 tablespoons (30 ml) ground coriander
• 2 tablespoons (30 ml) ground cumin
• 1 tablespoon (15 ml) ground cinnamon
• 3 tablespoons (45 ml) kosher salt
• 1 tablespoon (15 ml) brown sugar
• 1 teaspoon (5 ml) red chile pepper flakes
• 4 stems fresh rosemary, stemmed and leaves minced

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 167F/75C.
2. In a bowl, combine all dry ingredients and rosemary to make a rub.
3. Season the pork belly evenly with the rub on all sides.
4. Put the belly into a large (gallon/3.8 liter) cooking pouch and the pouch into the freezer for 40 minutes, then vacuum seal the pouch.
5. Submerge the pouch in the water oven and cook for 48 hours.
6. If desired, remove from pouch, pat dry, and sear in a hot skillet for a minute or two to caramelize the surface.