Chicharrón Pork Belly Arepas | Sous-Vide Magazine

Ingredients

• 4 C Pre-Cooked Corn Flour (we like P.A.N.)
• 14 C warm water
• 1 ½ Tbsp coarse kosher salt
• 3 Tbsp white sugar
• 1/2 lb pork belly
• 7 Tbsp coarse kosher salt
• 7 Tbsp white sugar
• 3 Tbsp smoked hot paprika
• 10 cloves
• 4 Bay leaves
• Rind of an orange
• 2 C water
• ¾ C cilantro steams
• ¼ C fresh mint leaves
• 2 cloves garlic
• 3 ½ Tbsp white sugar
• 1 Tbsp kosher coarse salt
• ½ tsp Tabasco sauce, to taste
• ¾ C extra virgin olive oil
• ⅓ C cider vinegar
• ¼ tsp xanthan gum