I have pork belly and I was going to go sous vide with them then a fast sear, thinking cast sear but considering the fire sear.
A recipe I was referencing was to have it sous vide for 16 hours, after that I think you can do what you want with it.
Not really sure yet but the recipe did dictate it was tender as anything.
I plan to pair it with a fried rice.....slowly getting all my Asian ingredients together.....going to attempt to make it the real deal.
Have many spices just missing things like oyster sauce and fish sauce yet.....don't even know if I need them.
Pork Belly seared fried rice......hope it is a hit.