- 500 g pork belly
- Salt and pepper
- Slide the meat into a vacuum-seal bag. Seal the bag with a vacuum-sealer.
- Preheat your sous-vide precision cooker to a temperature of 68 degrees. Allow the water bath to come to the right temperature before adding your meat.
- Cook for 15 hours.
- Remove the meat from the bag and heat a stainless steel skillet to medium-high heat.
- Fry the meat on each side for about 1 minute.
- Serve with oven roasted vegetables and a pepper sauce.