I feel like I haven’t shared a sous vide recipe lately, probably because I have been on an air fryer binge. Don’t worry though, I dusted off my sous vide for this pork belly recipe!
For the skewering part, I soaked my skewers in water first because that’s what I’m used to doing for barbequing. However, I could have skipped that for this recipe because the skewers won’t burn in the pan.
When picking pieces of kimchi to skewer, choose the thicker pieces of kimchi that are the base of the cabbage. The leafier ends tend to fall apart when you try to skewer them. Also, if you like kimchi, feel free to add as much as you want. I think next time I’ll use a little more on mine!
Keep your kimchi on your skewer, not the floor,
Your favorite alternative chefs, K & T
Sous Vide Pork Belly with Kimchi
Ingredients
Pork Belly and Marinade
- 1.5 – 2 pounds pork belly
- 1 tbsp gochujang
- 2 tbsp tamari
- 4 tsp mirin
- 2 tbsp maple syrup
- 3 cloves garlic minced
- 1 inch knob of ginger
6 – 8 Skewers
1 cup kimchi
Green onion, chopped (for garnish)
Sesame seeds (for garnish)
Instructions
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Prep sous vide to 69 degrees Celsius.
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In a small bowl, whisk together all the marinade ingredients.
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Place pork belly in a vacuum seal bag or ziploc bag and pour marinade on top.
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Sous vide for 24 hours.
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After 24 hours, slice pork belly into ¾ inch slices. Don’t cut the pork belly too thin or it will fall apart during the skewering process..
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Alternate skewering the pork belly and kimchi.
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Heat up a large, flat, non-stick pan. Place skewers in the pan and sear on each side for a minute or until there is a nice sear on the pork belly.
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Serve with chopped green onion and sesame seeds on top.