You can season your pork however you like, but I'll have the steps below if you want to make it like me.

5lb Skin on pork belly

Mix your parsley, fennel seeds, garlic powder, onion powder, thyme, salt, black pepper, and red pepper flakes into a grinder and pulse until a fine powder.

2 tablespoons dried parsley - 2 teaspoons fennel seeds - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 teaspoon fine salt - ½ teaspoon ground black pepper - ¼ teaspoon red pepper flakes

Carefully cut the skin off your pork belly and set aside

Cut pork belly into strips lengthways and season them generously.

Place your pork strips along the skin. If needed, cut your strips in half to fill your roll so each end of the skin touches when it is rolled up. (Fry up any scraps as a snack)

Roll up your pork in the skin and tie it with butcher's twine.

Poke holes in the skin with your knife, but don't make the holes too big. You don't want to tear the skin.

Place in a sous vide bag and submerge in 160°F water for 36 hours.

Remove from the sous vide bag and pat the skin dry. Bake in an oven at 250° for about 30 minutes just to make sure the center is nice and warm.

While it's in the oven, heat oil to 470°F and very carefully spoon over your pork skin. It will crisp up perfectly. (Do not use olive oil, it is not for high-heat cooking)

Vegetable Oil for Frying