This is the pork belly recipe I use for ramen, but it would be good any way you'd use pork belly.
Note: For ramen, the pork belly is traditionally rolled and tied kind of like a thin cinnamon roll, but I don't bother. I just buy it sliced about 1/2" thick and cook it like that.
Place all ingredients in a vacuum seal bag and seal.
Allow to marinate in the fridge overnight or for about 12 hours.
TIP! At this point, you can put the vacuum sealed bag in the freezer and keep it for a later meal. I usually make 5 pounds worth and divide into single meal portions so I can just pull one out in the morning for that night's meal.
Place vacuum sealed bag, marinade and all, directly in Sous vide and let it cook 10-11 hours at 170F. There's no need to thaw if doing this from frozen.
Remove from sous vide and reserve the marinade and garlic into a small bowl for serving later. Cool pork belly completely.
Preheat oven to 450F. Place cooled pork belly on foil formed into a little tray to keep the oil from getting everywhere.
Bake for 10-15 minutes until it starts to brown and get crispy. Flip it about halfway through if you want to brown both sides.
To serve with ramen, place 2-3 tablespoons of reserved marinade in each serving bowl. (This serves as the "tare" if you look up how to make ramen.) Add noodles, broth and other toppings.
Slice the pork belly into pieces and arrange on top of prepared ramen. Don't mix it in so you keep the crispiness for as long as possible.
