Pork belly sous vide

Take a whole piece of meat (1.3 kg of pork belly) and carefully score the skin in a lattice pattern with a sharp knife, without cutting into the meat.

Then rub the belly all over with a mixture of salt (4 tsp), fennel seeds (2 tsp), erythritol (1 tsp), freshly ground black pepper (1 tsp), and dried garlic (1 tsp).

For roasting, place 4 peeled and halved onions, sliced ginger root (5 cm), star anise (7 pcs), and cardamom pods (5 pcs) on a baking tray with high sides.

Place the meat on top of the onions and spices and cook in the oven in sous-vide mode at 76 degrees for 8 hours.

If your oven does not have this mode, you can vacuum pack the meat with the onions and spices and cook in sous-vide for the same 8 hours at the same temperature.

After the time is up, remove the meat and carefully pat it dry with paper towels, removing the fennel seeds.

Save the meat juices that formed with the spices and onions, as they will be useful for serving.

Preheat the oven to 230 degrees.

Place the pork on a rack skin side up and put it in the upper part of the oven for 10 to 15 minutes. This will allow the meat to brown on all sides and the skin to become crispy.

Regularly check the crisping effect of the skin by gently scraping it with a knife.

For serving, slice the pork into pieces about 1 cm thick. Drizzle with the reserved juices and garnish with fresh cilantro.

For spiciness, you can add sliced hot peppers or fresh chili to taste.