Ingredients:
Pork belly ½ cup mirin ½ cup soy sauce 1 cup water 1 tbsp brown sugar ¼ cup sake garlic or ginger or green onion (optional)
Steps:
Preheat the waterbath to 154F. Sear the pork belly on all sides in a pan until golden brown, then place in vacuum bag. Deglaze the pan with the remaining ingredients, then reserve this liquid and allow to cool. When liquid has cooled, add it to the bag with the pork. Cook the pork belly sous vide for at least 24 hours, but up to 36 hours. You do NOT have to vacuum seal this, just use the water displacement method to remove excess air, and clamp the edge of the bag to the pot or vessel you’re sous-viding in. Remove from the bath, and shock in ice water to chill quickly. Reserve in the fridge if needed.