Remove the pork from the brine, seal it in a large vacuum bag on full pressure and place it in the water bath for 24 hours
4
Remove the pork from the bag and drain away any juices. Pat dry with kitchen paper
5
Place the pork belly between two trays and place a weight on top. Transfer to the fridge and leave for at least 6 hours but ideally overnight. This process sets the meat and makes it easier to portion and pan-fry