Your favorite pork belly recipes? (US-type pork belly, not UK-type with ribs)

[shrinkrap]

The recipe I’m using is 16 hours at 155f.

While I have it set up, I think I’m going to temper semisweet chocolate for some bark using sous vide.

Sous Vide Cooking...who does it, what do you cook, how do you do it?

While I have it set up for turkey legs and pork belly, , I think I’m going to temper semisweet chocolate for some bark using sous vide. Has anyone else done this? I did it few years ago and don’t recall it being as easy as I expected. I think I couldn’t get all the chocolate out of the bag, and wondered about using a canning jar. From a few years ago [PXL_20201216_054015218] [PXL_20201216_055140082] [PXL_20201216_055155118] [PXL_20221214_222030260] [20201216_090408]