Add <quantity>100<unit>g</unit></quantity> of water and <quantity>100<unit>g</unit></quantity> of sugar to a saucepan

Turn the heat on to medium-low and bring it to a boil until the sugar is completely dissolved. Use a whisk to help on the process

Once it starts boiling, remove from the heat and add <quantity>100<unit>g</unit></quantity> of apple cider vinegar. Whisk to combine. The pickling brine is ready

Place <quantity>200<unit>g</unit></quantity> of beech mushrooms in a sealable jar and pour the warm pickling brine over them

Place a plastic sheet over the mushrooms to submerge them in the brine, cover with a lid, and leave the jar in a cool dark place for at least 2 days until pickled

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

Place <quantity>250<unit>g</unit></quantity> of blueberry in a saucepan over medium heat

Add <quantity>25<unit>g</unit></quantity> of white sugar

Add <quantity>25<unit>ml</unit></quantity> of bourbon

Add <quantity>3<unit>g</unit></quantity> of pectin and mix until completely dissolved

Finely grate <quantity>1</quantity> garlic clove and stir

Reduce the heat to low and simmer for 20m, stirring frequently until the sauce thickens. The blueberry glaze is ready

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

Cut <quantity>6</quantity> small japanese milk bread from the top

Coat the Pork Belly slices with the Blueberry Glaze

Pick the leaves from <quantity>6<unit>sprigs</unit></quantity> of thyme and drain a portion of the Pickled Mushroom on a paper towel

Add the glazed meat and the mushrooms to the bread and top with the thyme. The pork belly & blueberry glaze sandwich is ready

A feast of flavors, enjoy!