Details

Serves	12
Total	18-46 hours
Prep	10 min
Cook	18 - 46 hours
Active	10 min
Difficulty	2/10
Tags	`type-component` `ingredient-pork` `method-sous-vide`

Equipment

Large Container (Cambro >12qt)
Sous Vide Appliance
Vacuum Bags
Sauce Pan

Ingredients

Pork

1 # Pork Belly

Fat

½ c Lard

Brine

1 pt Water
⅓ c Salt
⅔ oz Honey, or double brown sugar
1 sp Rosemary
2 sp Thyme
2 sp Parsley
3 cl Garlic
2 t Black Peppercorns
2 t Fennel
2 t Juniper Berries
1 ea Star Anise
½ ea Bay Leaves

Instructions

Prep

Boil Brine in half of the water in stock pot, cool with other half of water
Vacuum seal Pork with Brine, brine in refrigerator for 8-36 hours

Cook

Discard Brine and rinse Pork to remove any leftover brine
Vacuum seal Pork with Fat, sous vide at 165°F for 10 hours

Finish

Rest or refrigerate, portion, and use as needed