• Start by setting your sous vide to 60 degrees Celsius (140 degrees Fahrenheit).
• Season the meat with salt and pepper on both sides.
• Vacuum seal the meat and cook it for 24 hours.
• Take the meat out of the bag and use a clean dish towel to dry the skin. The goal is to remove as much gelatin as possible.
• Put salt on the skin and place the meat on a plate with a clean dish towel. The skin should be facing up.
• Place the plate in the refrigerator (or a dry-aging cabinet if you have one) for 24 hours. The skin should not be covered so it can dry out.
• It is also important that the meat gets cold, as we don't want to overcook it when it hits the deep fryer to make the skin crispy.
• Cut the meat into smaller pieces to make bite-sized servings.
• Use a deep fryer or a sauté pan to heat the oil to about 180 degrees Celsius (356 degrees Fahrenheit).
• Start by frying the meat skin-side down and remember to turn them if frying in a pan and they are not fully submerged in oil. In a deep fryer, they should cook for about 5 minutes, and in a pan for about 10 minutes.

Harissa Mayonnaise

• This mayonnaise is made with an immersion blender. If you don't have an immersion blender, use the same ingredients but replace the whole egg with egg yolks.
• Put the egg in a tall blending container.
• Add salt, mustard, and vinegar.
• Pour the oil into the container, being careful not to break the yolk.
• Place the immersion blender head at the bottom of the container and blend. Hold it at the bottom for 10-15 seconds, then slowly lift it until you reach the top and the mayonnaise has emulsified.
• Add harissa, stir, and season to taste with more harissa or salt if needed.