[HFM] Sous Vide - Pork Belly

Preheat the grill to high. Using paper towel, pat dry the slow-cooked pork belly and wipe to remove any excess fat. Lightly score the pork fat in a 1cm criss-cross pattern. Add a generous pinch of salt and rub over. Place the pork, fat-side up, on a foil-lined oven tray. Grill on the top rack until the fat is golden and crispy, 35-40 minutes. Set aside to rest for 10 minutes. TIP: Keep an eye on your pork. You want it golden and crispy, but not burnt!