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Sous Vide Pork Belly with Kimchi

Prep Time 15 minutes
Cook Time 5 minutes
sous vide time 1 day

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

  1. Prep sous vide to 69 degrees Celsius.
  2. In a small bowl, whisk together all the marinade ingredients.
  3. Place pork belly in a vacuum seal bag or ziploc bag and pour marinade on top.
  4. Sous vide for 24 hours.
  5. 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..
  6. Alternate skewering the pork belly and kimchi.
  7. 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.
  8. Serve with chopped green onion and sesame seeds on top.