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So, the pork belly was a big hit. It looked beautiful and tasted great - really cripsy brown on the outside and totally melt-in-your-mouth on the inside. Easy to make, and fun for a crowd. No major problem with the oil - although as promised, it did bubble vigorously and one errant bubble landed on my shoeless foot!

Gerard

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By request, I'm making Kenji's sous vide pork belly again. But I would like different side dishes because it's spring and because some of the guests are watching their weight (they're making an exception on the pork belly!).

I think last time (see above), I served the pork bellyl with white beans, a salad, and root vegetables. Any thoughts on how to lighten this up for the spring? Ii guess I could just make roasted spring vegetables and maybe baked beans(?) but very open to your ideas for going in other directions.

Thanks, Gerard!

Make the beans into the salad with a vinegrette and asparagus and shredded carrots, etc.
Sautée some nice young zucchini or wilt spinach with lots of garlic.

Thanks so much, that sounds great. I was really having brainlock with coming up with ideas, and anything I saw elsewhere was strictly winter-oriented.

So now, the pork belly has been seasoned, vacuum-packed, and will be ready to go into the water bath in a day or so. In the mean time, I can get started on dessert and these side dishes. Again, thanks for your help!

Gerard