Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette

Pork

• 1 thyme sprig
• 1 bay leaf
• 5 black peppercorns
• 1

Pork belly is one of the very best cuts to cook sous vide because you can cook it long enough at a low temperature that the fat, one of the great pleasures of this cut, remains intact but the belly becomes exquisitely tender. We take a brined pork belly, with its enhanced color and flavor, and cook it sous vide, then remove the skin, and cook the pork in pork sauce until the stock is reduced to