I did another pork belly with the chuck roast. This belly was frozen for about a week. It was good but I was having some resistance after reaching 205 degrees. The lower right side was not probing like butter but the rest of the belly was. I did not want to overcook it so I pulled a wrapped with some bacon grease, butcher paper, vac sealed, and placed in the fridge.
I reheated today with the sous vide at 150 for 1 hours. The butcher paper was soaked and belly had like a glaze on the bark. It was awesome. There were parts that were perfection and others not so much. Some sections were very firm. It was tasty and everyone liked it.
I normally cook bellies until they are 180-190 and they have all come out like butter. I also never encountered the resistance. This was the first time freezing before cooking. I don't know if that had anything to do with the cook or not.