1. In a small bowl, mix the salt, sugar, juniper berries, peppercorns, bay leaves, and quatre épices. Rub all the surfaces of the pork belly with the mixture. Sprinkle a thin layer of the salt mixture in a glass dish, and place the pork belly on top, skin side up. Sprinkle the pork with a little more of the salt mixture, setting aside any that remains. Cover the pork with plastic wrap and refrigerate for 2 days.
2. Rinse all the salt mixture off the pork and dry well with paper towels. Wrap the pork in cheesecloth and store in the refrigerator for up to two weeks.
Click for the Duck Confit Recipe
Click for the Garlic Confit Recipe
Vacuum seal and cook sous vide for 1 hour @ 72C, then cut into 2cm pieces and brown in a pan with a little oil until golden brown. Set aside.
Click for the Great Northern Beans Recipe
Mix the mince with any jelly from the confit duck, garlic, salt, and pepper. Carefully use the chicken stock to loosen the mince into a slurry. Set aside.
Mix the beans with any stock in the vacuum bag with the salt pork, Toulouse sausage, duck, thyme, and bay leaves. Then stir in the mince slurry. Vacuum seal everything in a large vacuum bag and then cook sous vide for 6 hours @ 80C. Remove from the sous vide and cool down then refrigerate for up to two weeks until needed.
Transfer entire contents of the vacuum bag into a baking dish, grate on fresh nutmeg the bake at 180C in the oven.
Serve with a glass of Burgandy and crust bread.