Pork Belly Tacos with Roasted Pineapple and Habanero Salsa

1. In large pot, bring apple cider, salt and sugar to a simmer over medium heat. Stir to incorporate all ingredients; remove from heat and chill brine.

2. Score top of pork belly; submerge in brine. Cover and refrigerate 5 hours.

3. Rinse belly and pat dry. Vacuum seal and sous vide for 15 hours at 165 F. Press in refrigerator for 10 hours with a heavy weight on top of bag.

4. Once pork belly is pressed, remove from bag. Remove excess fat and place pork belly, fat side down, in skillet. Over medium heat, sear pork belly until golden brown; turn and sear other side. Finish off pork belly in 350 F oven for 10 minutes. Remove from oven; let rest.

5. Sear pineapple slices on hot grill along with tomatoes, onions, garlic and habaneros. Once vegetables show signs of charring, remove from heat.

6. Place pineapple and vegetables in blender container; process until thoroughly combined. Add salt to taste.

7. Slice pork belly. On warm skillet, heat corn tortillas. On each tortilla, place several pork slices; top with roasted pineapple salsa. Garnish with cilantro and a squeeze of lime juice.