Inspired by a similar dish I ate in Milano during my friends' wedding. Except I didn't have truffles like there was, and I added harissa for the little bit of heat :) This turned out better than I thought it would, actually!
I used 1/2 the pork (and half all ingredients) then divided into two portions in seperate bags. First portion was 4hrs soux vide and definitely overdone on the pan to co.pensate so tough. Second version was 24 hrs and WAY better with a very limited time on the pan mostly focussed on the skin. I'd suggest a heavy object on the top of the side facing the rind/skin to get a good contact surface.
