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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.