Sous Vide Pork Belly is tender and juicy.
Season pork belly to taste with soy sauce, sugar, salt and pepper. It tastes better if it can be marinated overnight. Place pork belly in zip lock back and use water immersion method to make vacuum. Sous Vide at 170F for 12 hours. Finish by either sear in cast iron, or broil for 3-5 minutes (it burns fast, so always keep an eye on broiler).
Slice and serve. They are awesome in Ramen! Top it with Sous Vide soft boiled egg (145F for 45 minutes).