Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 0.25 cup of Korean gochujang chili paste, 2 tablespoons of minced chipotle in adobo sauce, 0.25 cup of soy sauce, 2 tablespoons of mirin (sweet rice wine), 1 tablespoon of rice vinegar, 1 tablespoon of toasted sesame oil, 4 minced garlic cloves, 1 tablespoon of grated fresh ginger, and 2 tablespoons of light brown sugar, mixing thoroughly to create the marinade.

2. 2

   Place 2 pounds of skinless pork belly into a large vacuum-sealable bag, pour the entire prepared marinade over the pork belly, and seal the bag completely, ensuring all air is removed.

3. 3

   Submerge the sealed bag containing the marinated pork belly into a preheated sous-vide water bath set precisely to 165 degrees Fahrenheit (74 degrees Celsius) and cook for a duration of 10 hours.

4. 4

   After the designated cooking time, carefully remove the bag from the water bath, gently take out the cooked pork belly, and meticulously reserve all of the flavorful cooking liquid from the bag in a small saucepan.

5. 5

   Heat the reserved cooking liquid over medium heat on the stovetop, bringing it to a gentle simmer, and allow it to reduce by approximately half for about 10 minutes until it achieves a thickened, glaze-like consistency, stirring occasionally.

6. 6

   While the glaze is reducing, thoroughly pat the cooked pork belly dry with paper towels to remove excess moisture, then sear all sides of the pork belly in a hot pan over medium-high heat for 3 to 5 minutes per side until a deeply browned and crispy crust forms.

7. 7

   Carefully slice the seared pork belly into 0.5-inch thick pieces, artfully arrange them on a serving platter, and generously drizzle the rich, prepared chipotle gochujang glaze over the top of the sliced pork belly before serving.