BBQ pork belly

Bj_rnar_Bj_nness_Waage_62093

Hello

Im gonne produce this years BBQ menu.. Im guessing we will serve 2000 People this season.

One of the Things im planning to serve is a sous vide pork belly finished on the grill.

Im thinking of removing the skin, and brining the belly at 5% saltbrine for 48 hours.

sous vide the pork at 65C for 24 hours then freeze it.

When the bbq season starts im planning to defreeze the belly in Our fridge. And rubbing it With Our chiliflake dryrub before finishing it on the grill and serving..

Any thought about this? Time and temp? should I do anything different? Should there be any aromatics in the bag when I sous vide the belly? Should I use more or less salt in the brine? should i brine?

Since the Product is "Natural" and without flavouring when we dryrub it.. Is there other flavours we should try to add?

Thanks for all Your ideas..

Johan_Edstrom_5586

I'd remove the skin after the sous vide step and after pressing it flat.

24h I think I normally do 62C - that leaves you with a texture that is great to finish.