Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Trim 1 kilogram of pork belly, scoring the skin lightly without cutting through the meat, then generously rub 5 grams of salt and 2 grams of black pepper all over the surface.

2. 2

   In a bowl, combine 60 grams of gochujang, 30 milliliters of fish sauce, 15 milliliters of soy sauce, 20 grams of brown sugar, 10 grams of grated fresh ginger, 3 minced garlic cloves, and 15 milliliters of lime juice to create the marinade.

3. 3

   Place the seasoned pork belly into a vacuum-sealable bag with the prepared gochujang marinade, ensuring the pork is thoroughly coated before vacuum-sealing the bag completely.

4. 4

   Preheat a water bath to 74°C (165°F), then carefully submerge the sealed pork belly bag and sous-vide cook it for 18-24 hours until tender.

5. 5

   While the pork cooks, prepare the pickled vegetables by dissolving 20 grams of brown sugar and 5 grams of salt in 120 milliliters of hot water, then stir in 120 milliliters of rice vinegar before pouring this liquid over 1 cup of julienned daikon radish and 1 cup of julienned carrot in a jar and refrigerating for at least 30 minutes.

6. 6

   Remove the pork belly from the sous-vide bath, pat it thoroughly dry with paper towels, then sear the skin side down in a hot pan over medium-high heat for 5-7 minutes until crispy and golden brown, discarding any remaining marinade or reducing it for a thicker sauce.

7. 7

   Slice the crispy gochujang-glazed pork belly into thick pieces, and serve it immediately alongside the refreshing quick-pickled daikon and carrot, garnished with 0.25 cup of fresh cilantro.