Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 60 grams gochujang, 30 milliliters fresh lime juice, 20 grams grated fresh ginger, 4 cloves minced garlic, 5 grams crushed allspice berries, 10 grams fresh thyme leaves, 15 grams erythritol-stevia blend, 30 milliliters soy sauce, and 120 milliliters chicken broth in a bowl to create the marinade.

2. 2

   Place 1 kilogram of skinless pork belly into a vacuum-sealable bag with the prepared marinade, ensuring the pork belly is evenly coated, then seal the bag and remove all air.

3. 3

   Immerse the sealed pork belly bag into a preheated sous-vide water bath set to 71 degrees Celsius (160 degrees Fahrenheit) and cook for 18 hours.

4. 4

   After sous-vide cooking, remove the pork belly from the bag, pat it completely dry with paper towels, and sear all sides in a hot pan over medium-high heat with 15 milliliters olive oil until deeply golden brown and crispy, about 3-4 minutes per side.

5. 5

   While the pork belly cools slightly, combine 400 grams julienned jicama, 200 grams thinly sliced red cabbage, 30 grams chopped fresh cilantro, 50 grams thinly sliced red onion, and 1 small finely minced Scotch bonnet pepper in a large mixing bowl.

6. 6

   Whisk together 15 milliliters olive oil, 30 milliliters fresh lime juice, 3 grams ground cumin, 5 grams salt, and 2 grams freshly ground black pepper to make the slaw dressing, then pour it over the jicama mixture and toss well to combine.

7. 7

   Slice the crispy pork belly into thick pieces and serve immediately alongside the refreshing Spiced Jicama Slaw.