Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade for the pork belly by combining 0.25 cup fish sauce, 2 tablespoons brown sugar, 0.5 cup water, 2 bruised lemongrass stalks, 4 minced garlic cloves, 1 inch grated ginger, 0.25 gram saffron threads, 2 star anise pods, and 1 teaspoon salt in a bowl.

2. 2

   Place 1.5 pounds of pork belly into a vacuum-sealable bag with the prepared marinade, ensuring even distribution, then seal the bag and cook in a sous-vide water bath at 165°F (74°C) for 12 hours.

3. 3

   Once the sous-vide cooking is complete, remove the pork belly from the bag, reserving the liquid, pat it dry thoroughly with paper towels, and sear all sides in a hot pan over medium-high heat until deeply golden brown and crispy, about 4-5 minutes per side.

4. 4

   While the pork belly sears, prepare the pickled vegetables by whisking together 0.5 cup rice vinegar, 0.25 cup granulated sugar, and 0.5 cup water until the sugar dissolves completely.

5. 5

   Combine 1 cup julienned daikon radish and 1 cup julienned carrots in a separate bowl, then pour the pickling liquid over them and let them sit for at least 15 minutes to quick pickle.

6. 6

   Slice the seared pork belly into thick pieces and arrange them on a serving platter, drizzling with a small amount of the reserved sous-vide liquid (strained) and garnishing with 0.25 cup chopped fresh cilantro.