So I bought Tonkotsu Ramen bowls from Costco. I also bought pork belly there but it was the cut up version (basically super thick bacon cuts). Yesterday I decided to sous vide the pork belly in an Asian marinade... here's that recipe:

https://soufflebombay.com/sous-vide-asian-pork-belly/

I wrapped the individual pork belly slices into rounds held with a toothpick (the only downside to this is its wrapped on the wrong axis if that makes sense). Basically like if you made rounds with bacon slices. Sorry... didn't take pics which would help explain what I mean.

Anywho. Cooked those bad boys overnight for about 15 hours at 167F. Took them out the hot tub this morning and put in the fridge. Got home after work and removed the sous vide bags. Took one and opened, removing the liquid. The fat was congealed so separation was easy. Used the fat to melt down in a cat iron skillet and proceeded to sear the pork belly rounds.

Cooked the Ramen in the microwave and served with the pork belly. VERY happy with the results. It's not restaurant quality by any stretch but considering I didn't need to labor for days over a bone broth I think I'm good. The only thing missing was the egg which I'll work on next time.

Oh and I reserved the liquid that cooked off the sous vide... makes a great (albeit salty) dumpling sauce!

The only cheat worth mentioning is the jake peralta noodle sprinkle hack.

Yeah, sorry. I may repeat it this weekend and will try to do a better job. I'm bad about pics. I always get into what I'm doing and it's not until afterward that I'm like "dang... wish I'd taken some pics along the way!"

offering to the food thread gods accepted.