Sous-Vide Sweet & Spicy Pork Belly

1 kg skinless, boneless pork belly
6 spring onions, cut into 1 cm pieces
¼ cup honey
½ tsp SIDS CRAZY SALT
¼ cup soy sauce
3 tbsp sambal oelek
1 tbsp rice bran oil

Clip (or stand) sous-vide machine to a tall, large pot. Fill pot with warm water to height according to manufacturer’s instructions. (keep in mind that pork when added will cause water to rise)
Cut pork belly crosswise into 5 cm strips (imagine really thick bacon). Place pork belly, spring onions, honey, SIDS CRAZY SALT, soy sauce and sambal oelek in bag and turn to coat.
Vacuum seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, then place in water bath. If using a resealable plastic bag, push down into water to submerge (this will push more air out of the bag) and fully close. To ensure proper cooking, contents of the bag need to be completely submerged in water. Turn on machine and heat water to 74°C.
Using a small Bulldog clip, secure top edge of resealable bag to rim of pot, positioning it opposite the machine’s water outlet. As the water circulates, it will help keep the bag submerged. If using a vacuum-sealed bag, you may need to set a small plate on top to prevent floating.
Cook pork belly, maintaining water bath at 74°C, at least 8 hours and up to 16 (letting it cook overnight is ideal, but you can start it in the morning for dinner later). Remove bag from water bath and let pork belly rest in bag 15 minutes. (this lets the pork absorb some of the juices)
Remove pork belly from bag and pat dry with paper towels. (You can also save the liquid left in bag and use it as a dipping sauce or for making stir-fry) Heat a large cast-iron frypan over medium-high until very hot. Add oil and cook pork belly on all sides until browned and crisp, (it happens fast, so don’t walk away) 1–2 minutes total. The honey will help the meat brown quickly. Transfer to a platter and serve.