Season the pork belly, spread with mustard and herbs and vacuum with a good dash of olive oil. Cook sous vide for 48 hours in the fusionchef sous vide water bath at 60°C. Remove the pork belly from the bag. Strain the stock through a sieve and add it to the veal sauce. Let it reduce a bit. Cut the pork belly into four pieces of equal size and brown them in a bit of oil. Glaze them with the reduced sauce.

This recipe was generously provided by Frank Buchholz. Image: © fotoknips / Fotolia.com