#sousvide approach to #chicharron @anova style. 3 lb pork belly skin on 1 tbsp Kosher salt 1/2 tsp MSG 1/4 c Dried minced onion 2 bay leaves Start by slicing your pork belly and seasoning with salt, msg, minced onion, and bay leaves. Place in bag and vacuum seal then place in sous vide water at 160F for 1 hour. After one hour take out the pork belly, wipe it dry, then place back into a bag, cover with vegetable oil, vacuum seal and cook another hour at 200F. After that hour, remove pork belly from bag and fry at 400F for 10-20 minutes until your chicharron is crispy. The thicker the pieces, the longer you may need to cook. Optional: blend salsa verde with avocado to make an avocado salsa