Gave pork belly another shot yesterday, this time 24 hrs at 154*, took it out, drained and put in the fridge until I was ready to finish it up. I recently had belly at an asian restaurant that was amazing so I tried to mimic the style, cut into cubes and put under the broiler. Took the leftover sauce bag sauce and added some apple juice and cherries, reduced it down to a little looser than a syrup and put a spoonful of the good juice on top of each broiled cube along with a cherry half. Served that with a little seaweed salad and an Avery Ginger Sour (perfect pairing), overall delicious.
I think I preferred the higher temp/lower time from my last attempt more (170* 10 hrs), both were great but the texture of the higher temp was more "fall apart" than this one, which is what I expected just thought that I would like the lower temp version more. Guess I need more experimenting
