Sous Vide Asian Pork Belly

If your pork belly has actual skin on the fattier side, slice that off. You can cut your pork belly into two strips or leave it whole. Your choice. My belly actually was purchased in two strips.Combine all cooking liquid ingredients and whisk until combined.Slide your meat into a sous-vide bag. Pour in the cooking liquid.Use your FM2000 and vacuum seal your bag.Prepare your sous-vide water and circulator.Heat water to 170F and set the timer for 10 hours.Once done, allow it to cool down for an hour and then place it in your refrigerator overnight.When ready to enjoy, open the bag discard the marinade and pat your pork belly dry with paper towels.Cut your pork belly into chunks…about 1 ½ - 2-inch pieces.Make your glaze by combining all ingredients except the cornstarch.Heat your glaze in a small pot to a boil. Scoop out a TBS or two into a ramekin and add the cornstarch, mix it well and return it all to the pot, bring to a boil and then remove from heat.In a non-stick pan, place just a very small amount of oil (just enough to barely coat the pan. Heat the oil and add half of your chunks fattiest side down first. Allow the fat to cook and crisp up. Then add a small amount of the glaze to the pan. About a TBS or so and allow the fat to caramelize.Watch it, because the sugar will allow it to burn if you are not careful. Some blackened bits are delicious, just control it. Working quickly, use tongs and allow each side of the pork belly to caramelize. No side will take as long as the first fatty side.Repeat with the second batch (wiping the pan out and starting over is best).Once finished. Brush with glaze and serve.