Add All to Shopping List
Add to Meal Planner
- To make marinade: Whisk together onion powder, paprika, dried basil, cayenne pepper, granulated garlic, Tabasco, canola oil, dried thyme leaves, 3 tbsp. salt and 1 tbsp. black pepper.
- Set aside 1 cup of marinade and reserve. Coat pork belly in marinade and sous vide for about 12 hours at 155°F.
- Chill until cooled, cut belly into ½” by ½” by 2” pieces.