Pork belly for tacos

Yields approx. 1175gr. cooked pork belly

Ingredients:

2.5lbs skinless pork belly

50gr. of “Your Favorite Pork Spice Rub” or “Your Favorite Southwestern Spice Rub”

60ml chipotle puree

Directions:

Score pork belly

Rub with spice mixture and place in sous vide bag (if sealing) or a Ziplock lock bag (if using water displacement method). Top with chipotle puree

Seal bag, and sous vide 24hours at 154.5 degrees

After 24hours, remove from water and take out of bag

Weigh down and chill overnight

Now its ready to slice and cook or freeze for later use