Start by scoring the skin side of your pork belly.

Mix all the ingredients and pour them over the meat in a container.

Put a lid on the container and let it sit for a few hours, preferably overnight.

Take it out of the container (preferably in the morning) and vacuum seal it.

Place it in your sous vide/water bath and cook it for 12 hours at 82 degrees Celsius (180 degrees Fahrenheit).

Unpack the meat after the 12 hours and give it 5-10 minutes in the oven at 225 degrees Celsius (437 degrees Fahrenheit) with a fan, so the marinade develops a crust.

Serve with rice, vegetables, and sweet and sour sauce.