Place <quantity>½<unit>cup</unit></quantity> of vegetable oil and <quantity>2<unit>tbsp</unit></quantity> of Worcestershire sauce in a bowl

Add <quantity>¼<unit>cup</unit></quantity> of brown sugar, <quantity>3<unit>tbsp</unit></quantity> of fennel seeds, and <quantity>4<unit>tbsp</unit></quantity> of juniper berries

Add <quantity>3<unit>tbsp</unit></quantity> of coriander seeds and <quantity>2<unit>tbsp</unit></quantity> of smoked sea salt. Mix to combine

Pour the mixture over <quantity>1<unit>kg</unit></quantity> of pork belly. Rub until evenly covered

Transfer the pork belly and the mixture to a vacuum bag and seal the pork belly. Set a sous vide to <temperature>64.5<unit>°C</unit></temperature> and cook the meat for 24h to set the flavors

Remove the pork belly from the vacuum bag and cut a thick slice

Sear the pork belly on one side on a preheated hot grill

Turn to sear the other side. The pork belly is ready

Enjoy!