Crispy Chipotle Cinnamon Pork Belly

Ingredients

Procedure

1. 1. Combine all the ingredients for the marinade, bring to a simmer. Cool for 20 minutes.
2. 2. Vacuum and seal pork belly and marinade in a sous vide cooking bag.
3. 3. Set immersion circulator at 170F, place meat in water bath for 20 hours.
4. 4. Remove bag from water bath and refrigerate until completely chilled.
5. 5. Remove pork belly from the vacuum bags and discard the liquid.
6. 6. Portion meat to ½ inch slices.
7. 7. Heat a dry skillet over medium-high heat. Place pork belly slices in the pan and cook until crispy on both sides.