Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork belly by seasoning the 1 kilogram boneless pork belly generously with salt and black pepper on all sides.

2. 2

   Place the seasoned 1 kilogram pork belly into a vacuum-sealable bag and sous-vide cook at 74 degrees Celsius (165 degrees Fahrenheit) for 10-12 hours until fork-tender.

3. 3

   While the pork belly cooks, prepare the glaze by combining 100 grams gochujang, 60 milliliters soy sauce, 30 milliliters mirin, 15 milliliters sesame oil, 15 milliliters rice vinegar, 4 minced garlic cloves, 1 tablespoon grated fresh ginger, 2 finely minced lemongrass stalks, 30 grams brown sugar, and 120 milliliters water in a saucepan over medium heat, simmering for 5-7 minutes until slightly thickened.

4. 4

   Once the sous-vide cooking is complete, remove the 1 kilogram pork belly from the bag, pat it completely dry with paper towels, and reserve the cooking liquid if desired for another use.

5. 5

   Preheat a heavy-bottomed pan or cast-iron skillet over high heat with 15 milliliters of neutral cooking oil, then sear the 1 kilogram pork belly for 3-5 minutes on each side until a deep golden-brown crust forms, particularly focusing on the fat cap until it renders and crisps.

6. 6

   Brush the seared 1 kilogram pork belly liberally with the prepared gochujang-lemongrass glaze, ensuring all sides are coated, and return to the pan for 1-2 minutes per side to allow the glaze to caramelize.

7. 7

   Remove the glazed 1 kilogram pork belly from the pan, slice it into 1-centimeter thick pieces, and arrange on a serving platter.

8. 8

   Garnish the Sous-Vide Korean Pork Belly with Gochujang-Lemongrass Glaze with 5 grams of toasted sesame seeds and 15 grams of thinly sliced green onions before serving immediately.