– Place all ingredients in a pot and bring to the boil. Boil for 5 min then turn off.
– Place pork belly in brine overnight (12 Hours). In the morning wash off brine and place pork in baking tray. Cover with chicken stock and then cover with aluminium foil. Place in an oven at 160 degrees Celsius for 2 ½ hours. When cooked pull out carefully from tray and press for 8 hours.
– Cut pork belly to cryovac bag sizes. Place in cryovac bags with 150mL of Brine. Cryovac pork to seal. Place in a tub of water circulating at 82.2 degrees for 12 hours. Remove and ice straight away. Press for 8 hours.
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