1. Cut into a 3” wide slab of pork belly.
2. Smash everything together in a large bowl and then massage into the pork belly.
3. Place into vacuum bags and seal.
4. Let rest for 12-24 hours.
5. Place the vacuum-sealed bag of pork belly into the sous vide water bath set to 165º and cook for 10-12 hours. I give a 2-hour window on the sous vide times as this is the optimal range. If you pull it at 10 hours because you need it sooner, you will still be ok.
6. Remove from the water bath and place immediately into the refrigerator to cool. If you are on a time crunch you can cool in a cold water ice bath.
7. Remove the chilled and cooked pork belly from the bag and pull off any pieces of orange, onion, and spices using paper towels. Do not rinse it! Discard the rest of the contents of the bag and the cooking liquid.
8. Personal Preferences:
   1. Cut into ¼” thick pork belly bites and sear. This works best if want more crispy pork belly rather than fattier richer slices in option 2.
   2. Slice Pork Belly into ¼” thick pieces from the fatty side down, but do not cut all the way through. Make blocks with 5-6 pieces in each.
      1. Place pork belly, fat side down, over medium-high heat into a sauté pan, if you have a small cast iron skillet then even better. Give a quick sear over direct heat for 1 minute before transferring to a 450º oven for 15-20 minutes. The higher temperatures of the oven create a crispy skin crust while maintaining the juicy meat on the inside. To finish. Transfer the crispy pork belly from the sauté pan to a cutting board and then cut the rest of the way through.

Place a piece of meat onto a tortilla with a touch of chipotle oil, maldon salt, the arugula salad and enjoy!