Impulse shopper, I bought an Anova circulator sous vide cooker, then just let it sit and collect dust not quite sure of its potential. But with some new fennel pollen bought for a bread, I took a leap to modernist realm of cooking by way of pork belly porchetta.
In the past I have done porchetta in ghetto-style plastic wrap, as well as tin foil slow cooked it for hours till it finally came to crisp. Now I crayo-vac'ed with spices, salt and a pinch or two of baking soda to make the skin crunch! Only the bulk of this means leaving it a pot, with timing, temperature controlled and covered in water for 15 total hours. The final step? Crisping the skin on high heat and basting in it's own juices. Boom! This is what I got, and it was good.