Brined pork belly cooked SV @ 72C for 18 hours. Chilled and transferred to the smoker where it met with applewood smoke and a glaze made from Blis brand barrel aged maple syrup, fish sauce, sherry vinegar, and soy sauce. Plus some gochujang. Plated with sweet potato puree, fennel, fried shallots, pickled cauliflower, and Granny Smith apple.
