Executive chef Amar Santana brines pork belly for 48 hours in a mixture of salt, water, rosemary, garlic, star anise, juniper, black pepper, coriander, and orange, lime and lemon juices. Then he cooks the marinated belly sous-vide with the marinade for 48 hours.He crisps the skin to order and serves the dish with grilled scallions, pickled red onion, melon and sherry vinegar gastrique and garnishes with fines herbs and sorrel.

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