Recently I've been spending a lot of time playing with sous viding meats (a process in which food is sealed in cryovac and placed in a water bath with a controlled temperature for several hours to ensure a tender end product and perfect internal temperature) before hitting the grill with them.

In fact, you can check out my first trial run with the relatively inexpensive Anova Sous Vide Precision Cooker here.

So when I came across a beautiful section of Snake River Farms Kurobuta pork belly in my freezer, I knew that I wanted to mix up my normal method of slow smoking, braising, and/or grilling with a turn in the sous vide water bath.