I make poork belly a few times a year.
Maybe this one ($11.99), and claiming a business expense!
But seriously; That looks really cool! I don’t remember ever using or even seeing one of those! Wait a minute…I remember a green one with a single row of spines!
ETA Nope…I think that was for sewing.
This is what I use . The tines are about 5 mm.
Go for it! And let me know how it works out 
I have some very sharp and point knives, but they seem to always pierce past the skin and into the meat, resulting in less than desirable results. This tool could be a game changer.
Chiropractic Surgical Instrument? I didn’t know they let chiropractors do surgery.
I don’t think that’s a legitimate source. I believe it’s intended for neurologists.
And hopefully I won’t be needing one after eating all of this pork belly! Final air fryer step planned for tomorrow.
How did you cook them in that final step?
Yum 
!
That. Looks. In. CrEDIBLE 
“air fried” in a Breville at 470 for about 45 minutes, initially with the edges protected, and rotated from time to time.
There’s a “dipping” mix of fine salt, five spice powder and sugar.
Nice!
Trying this recipe today
…but at 165, instead of 170 because of this
I’m sure “the truth” is out there, but I’m not understanding why 5 degrees takes it from 10 hours in one (Serious Eats ) recipe, to 24 hours in another ( Stefan Gourmet)!
There’s a lot of personal preference involved in these descriptions (eg chicken runs into the same questions), but the marinade vs dry rub may keep the Serious Eats one moist at 170 where Stefan found it slightly dry.
(Meanwhile I am off sous vide for the time being while I ponder microplastics.)
Chairman Mao’s Red Braised Pork, Confit Pressed Pork Belly, Sweet and Sour Pork, Home Cured Streaky Bacon, Roast Pork Belly with Crackling…
I wonder if flush-rinsing the bags first would help some? I’ve only read one fairly well-documented research study where they counted particles coming from new plastic tub-type containers. Unfortunately no one had the curiosity to test the containers after putting them through a wash cycle - they only tested them virgin-out-of-package. (Possibly there was some motivation not to learn this information; or maybe no one thought of it; or maybe they only had enough money for one set of testing.)
I’m just guessing, but I’m thinking there should be fewer particles after a wash cycle vs. coming straight from the manufacturing process. I watched a few production videos for plastic food containers. In one case, with bigger tubs requiring some finishing millwork around the perimeter, there was a blow-off process to remove larger particles. But otherwise there was no wash step, and in the injection molding and thermoforming processes I watched, there similarly was no washing step.
Just for fun, I’m tempted to do some AI version of “compare the health risks of pork belly and sous vide micro plastics” but I don’t really want to know! 
Don’t ask questions to which you may not like the answer! You know: “…'tis folly to be wise.”
Of course, we are talking about pork belly. Health doesn’t enter that particular conversation much!
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Flushing is a good thought, but doesn’t solve heat & plastic related things. I haven’t looked to see if there are studies yet, but it’s only a matter of time if not. If a water bottle can leach microplastics into water while sitting around, what are the chances a plastic bag isn’t leaching them under heat.
This may not be right, but in my head I’ve sort of pigeonholed the microplastics as less leach-related, thinking the majority of them are bits primarily resulting from the manufacturing process itself. Versus heat-related problems with plastics being more like the additive chemicals (stuff that keeps helps with flexibility and also melt-flow additives) leaching out under heat.
But I’m not sure why I’ve got these notions, or where I got them.
I have a chef friend who spent some time on this and moved to Stasher bags. I haven’t done enough research but on the face of it, seems like a good alternative.
