Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of dark brown sugar, 1 tablespoon of grated fresh ginger, 4 minced garlic cloves, 2 tablespoons of lime juice, 1 minced Scotch bonnet pepper, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a bowl to create the marinade.

2. 2

   Pat 900 grams of pork belly dry with paper towels, then rub the prepared marinade evenly over the pork belly and place it into a vacuum-sealable bag, ensuring to remove as much air as possible.

3. 3

   Submerge the sealed bag containing the pork belly into a preheated sous-vide water bath set to 70 degrees Celsius for 12 hours, ensuring the water level remains consistent throughout the cooking process.

4. 4

   Remove the pork belly from the sous-vide bath, carefully take it out of the bag, pat it completely dry, and sear all sides in a hot pan with 1 tablespoon of olive oil over medium-high heat until deeply caramelized and crispy for approximately 3-4 minutes per side.

5. 5

   While the pork belly cooks, prepare the salsa by combining 2 cups of diced pineapple, 0.25 cup of finely diced red onion, 0.25 cup of chopped fresh cilantro, and 1 tablespoon of rice vinegar in a medium bowl, then stir gently to combine.

6. 6

   Slice the seared pork belly into thick, individual pieces and serve immediately with generous spoonfuls of the spiced pineapple salsa on the side.