I picked up 3-4 lbs. of uncured pork belly at the local Asian market yesterday. Searched this site but did not find anything that resembled what I'm going to try and do. Game plan (unless someone has a better idea
): lightly season with pork rub, smoke to an IT of 125-135°, sous vide at 170-175° for 10-12 hours with processed soy, mirin, sugar, fish sauce, scallions, garlic and ginger added to the bag, drain and slice into 3/8-1/2" pieces, sear on pit or under broiler until crisp. No BBQ sauce.
Note, those strips are about 1 1/4" 1 1/2" thick.
