Sous vide pork belly with potato and cabbage, star anise red cabbage, and pan jus

Place the sous vide pork belly, still in its pouch, into warm water for 15 minutes. Then unwrap it, set aside its juices, and pat the meat dry.

Peel the potatoes and boil them in salted water until tender.

Finely chop the onion and sauté it in a little olive oil along with the garlic.