Ingredients:

• 250g pork belly
• 3 - 4 thin slices of fresh ginger
• 1 star anise
• 1 cinnamon stick
• ½ tsp coriander seeds
• 50ml soy sauce
• ½ tsp brown sugar
• ½ tsp salt
• 50g corn starch
• 500ml frying or frying oil

And so it goes:

• Vacuum seal all ingredients together. Cook the pork belly sous vide at 65 degrees for about 36 hours. Cool the pork belly in the bag in ice water and let it solidify in the refrigerator until ready to use.
• Remove the meat juice from the sous vide bag and reduce to a syrup in the pot. Cut the pork belly into 2x2cm cubes and roll in the starch. Bring the fry to temperature (180°), fry the Schwienebüchli until it is well browned. Use the syrup for dipping.
• “AWESOME!” (Jörg Kinski, pork belly fan)