Chef Cathal Armstrong's Roast Pork Belly Recipe

At Restaurant Eve in Alexandria, VA, one of Chef Cathal Armstrong's favorite dishes is roast pork belly with braised cabbage and sous vide apples. It's a multi-stage recipe that involves brining the pork belly over several days, and there are several moving parts that first-timers may want to build up to. But the result is well worth it.For those who haven't yet gotten into the sous-vide game, the recipe for apples poached in simple syrup is a fantastic replacement. Click here for the chef's recipe for sous-vide apples.  -- Arthur Bovino