We unveiled the pork belly chop yesterday in our Introduction to Activa class. Not many things are better than pig on a stick. We cooked the belly chop sous vide for twenty hours at 67 degrees Celsius and then chilled it. Once it was cold, we sliced chops and seared them first on the skin side to create crackling goodness, then we kissed the sides to caramelize the rich and decadent meat. For the class we all just ate meat on a stick, though we are working on ideas for complete dishes starring the belly chop. It's our ultimate vision of porky goodness (this week anyway).