2 lbs pork belly, skin removed
salt and pepper, to taste
Set sous vide machine to 165 degrees F.
Generously season pork belly with salt. Place pork in freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 10 hours.
Remove bag from bath. Take pork belly out of the bag, pat dry with paper towels and season with salt and pepper to taste.
Heat up large skillet on high and add oil. Sear pork belly fat side down for 2 to 3 minutes, or until crispy. Flip and sear each side for 1 minute. Remove from pan, and place on a plate to rest for 5 minutes.
Once rested, slice, serve and enjoy!
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