Scallop/Belly Pork/Piccalilli: Belly Pork

For the Belly Pork

• 1 kg belly pork
• 150 g fine salt
• teriyaki sauce

Cover the flesh side of the pork in the salt. Clingfilm and leave for 24 hours. Rinse under running water for 10 minutes. Pat dry and place in a sous vide bag. Compress on full and then place in a water bath for 24 hours at 72°C. Take out the bath, place on a tray and cover with another tray. Place a weight on top, around 4kg, and press for 12 hours. When it comes to re-cooking, cut off the des