Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

Choose your preferred doneness.Taste: Tender and sliceable Temperature: 167.0 °F Time: 15 hours

Finely chop the garlic.

Trim away any excess fat and sinew from the pork belly.

Generously season the pork belly with kosher salt and black pepper. Add the pork belly along with the fresh thyme, olive oil, and finely chopped garlic to a vacuum seal bag.

Using the vacuum sealer, make sure that the pork belly is completely sealed and that any excess air has been removed from the bag.

Secure the magnetic weight to the bottom of the sous vide bag before carefully lowering it into the water bath. Secure the sous vide bag by inserting the bag clip into the rack.

Allow the pork belly to sous vide for the duration of the given cooking time.

Once the pork belly has finished cooking, carefully remove it from the water bath. Remove the pork belly to a paper towel-lined plate or a sheet tray with a roasting rack. Before roasting, thoroughly dry the pork belly with paper towels. Wipe away any excess garlic in order to prevent it from scorching while the pork belly roasts. Preheat the oven to 450℉, put it in the oven and bake for 20-25 minutes after reaching the temperature, the surface is golden and slightly crispy.

This delicious melt in your mouth pork belly can be served on steam buns, a steaming bowl of Ramen, or shredded for pork belly tacos.