Score the pork belly skin in uniform lines
Combine all ingredients in a vacuum seal bag.
Cook sous vide at 183 degrees F for 18 hours.
Deep fry at 350 degrees F just until crispy.
Remove, drain and cut into 8 pieces.
Cut mango into cubes about the same size as the pork belly.
Reserve trimmings for glaze.
Place mango cubes and citrus sauce in a vacuum seal bag, compress and allow to rest for an hour or two.
Peel and cut whole mango into large pieces.
Place all ingredients, including mango seed, in a cast iron skillet and roast in a wood-fired oven or bake at 350 degrees F until ingredients being to caramelize.
Remove mango seed and cool slightly. Blend all ingredients until smooth, then cook down into a glaze texture.
Arrange 3 pieces each of mango and pork belly on a plate, top the pork belly pieces with the Roasted MangoGlaze and scatter a few herbs on top if desired.
Recipe by Chef Mikel Anthony with Chef's Roll