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Sous Vide Asian Pork Belly

Cooking pork belly with 6 layers of umami in the ultimate low n slow environment give the meat the most amazing texture and flavor.
Prep Time20 minutes
Cook Time1 day
Course: Main Course
Cuisine: Asian
Keyword: Sous vide
Servings: 4

Equipment

  • Sous Vide

Ingredients

  • 1 ½- 3 lb pork belly
  • 4 tablespoons Gochujang
  • ¼ cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon black sesame seeds
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 6 cloves black garlic peeled
  • 2 teaspoons Chami Yum smoked sea salt
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame seed oil
  • ½ teaspoon dried crushed red peppers

Instructions

  • Combine all ingredients in vacuum bag. If using a traditional vacuum sealer, freeze contents (or risk pulling liquid through and ruining the seal). Seal the bag. Cook in sous vide bath at 124 degrees Fahrenheit for 12-24 hours for rare, 134 degrees Fahrenheit for medium-rare (the meat will cook a bit more as it sears). Remove the meat from the bag and score the fat on top. Sear on very hot grill for just a minute to get some nice color on each side.