Using sous vide to cook pork belly is the best way to thoroughly render all of that delicious fat. It truly melts in your mouth!
- 1 4-5 lb pork belly
- 1/4 cup soy sauce
- 1/4 cup light brown sugar
- 2 tbsp gochujang
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1 tbsp fish sauce
Preheat a water bath using an immersion circulator to 165 degrees F.
Using a sharp knife, score the fatty side of the pork belly.
In a small bowl, whisk together remaining ingredients until combined to make the marinade.
Add the pork belly and marinade to a chamber vacuum seal bag and use a chamber vacuum sealer to seal. Alternatively, add to a freezer-safe zipper top bag and use the "arm method" to remove the air. Add the sealed bag to the preheated water bath and cook for 8-10 hours. Use sous vide magnets or a ceramic plate to make sure the bag doesn't float while cooking. When the pork belly is done sous viding, finish for a crispy texture. To finish on the smoker, smoke at 200 degrees F for 2 hours. To finish in the oven, place a wire rack over a baking sheet and cook at 350 degrees for 20-30 minutes. To finish in the air fryer, cut the pork belly into 1 inch cubes and air fry at 380 degrees F for 12-15 minutes.
Serve with rice, kimchi, and sliced green onions or as desired.
Since pork belly is really rich, a little goes a long way. You can feed more people you'd expect to be able to!
Calories: 625kcal, Carbohydrates: 9g, Protein: 12g, Fat: 60g, Saturated Fat: 22g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 28g, Cholesterol: 82mg, Sodium: 621mg, Potassium: 263mg, Fiber: 0.1g, Sugar: 7g, Vitamin A: 20IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg