Slightly different approach than some other threads. I often plan out something different for a weekend meal or line up a big project like a batch of sausage. I thought a thread where we talk about what we're planning and can solicit input might be a good idea and not clutter up Kyle's Random Questions thread. Pics of results will be well thought of in this thread. So I plan to make the crispy pork belly confit recipe in Ruhlman's book this weekend. The only difference is that I plan to do it sous vide. I'm thinking of cutting it into about 2x4" rectangles and doing two of those per pouch. About 18 hours at 176. I should get three pouches out of a belly and plan to freeze two of those portions. For finishing I plan to pan fry them in the fat from the cooking pouch until crispy or torching them until crispy. Thoughts on the sous vide vs. traditional lard poach and finishing method? FWIW, the book's recipe calls for deep frying them to finish.