Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons of gochujang, 1 tablespoon of doenjang, 2 tablespoons of soy sauce, 4 cloves of minced garlic, 1 tablespoon of minced ginger, 2 tablespoons of mirin, 1 tablespoon of toasted sesame oil, 1 tablespoon of honey, 1 teaspoon of freshly ground black pepper, and 1 teaspoon of sea salt to create the marinade.

2. 2

   Evenly coat a 1.5 kilogram piece of pork belly with the prepared marinade, ensuring all sides are well covered, then place the marinated pork belly into a vacuum sealable bag.

3. 3

   Remove all air from the bag and seal it tightly, ensuring the pork belly is fully encased without air pockets, then immerse the sealed bag in a preheated sous-vide water bath set to 72 degrees Celsius (162 degrees Fahrenheit).

4. 4

   Allow the pork belly to cook for 12 hours in the circulating water bath, maintaining a consistent temperature, to achieve a tender and juicy texture.

5. 5

   After cooking, carefully remove the bag from the water bath, transfer the pork belly to a cutting board, pat it dry with paper towels, and reserve any rendered juices.

6. 6

   Heat 1 tablespoon of a neutral cooking oil, such as grapeseed oil, in a large cast-iron skillet over medium-high heat until shimmering, then sear the pork belly for 3-4 minutes per side until deeply golden brown and crispy.

7. 7

   Let the seared pork belly rest for 10 minutes on a clean cutting board, then slice it into approximately 0.5-inch thick pieces, making sure to cut against the grain for maximum tenderness.

8. 8

   Arrange the sliced pork belly on a serving platter and garnish with 2 stalks of thinly sliced green onions and a drizzle of the reserved pan juices, serving it immediately with fresh lettuce wraps, kimchi, and ssamjang.