re: Let's make pork belly - WARNING: Sous Vide

So instead of merely placing the herbs in direct contact with the protein which would intensify the herb's flavors in only a very local part of the meat, the sachet and stock allow the flavors to disperse and impart evenly. The sachet is open ended, but the herbs don't come in direct contact with the belly.

If I was to make a stock, I'll use bouquet garni since the herbs can float around and intermingle. With a vacuum seal, they're very stationary, so a sachet is the way to go.

ETA: the plastic wrapped sachet is long, and when cut up for each portion, it has both ends exposed so that that the flavor is emitted out the ends of the sachets, but not the physical herbs and peppercorns.