Recipe

		Sous Vide Pork Belly
		Serving Size - 4
		Prepared By - Ellice & Monty
		Recipe Rating	Printer Friendly Recipe

1 1/2 pounds pork belly, cut into 1-inch chunks

1/2 cup Korean fermented chili paste

1/3 cup sugar

5 teaspoons soy sauce

2 tablespoons shaoxing cooking wine

1 1/2 tablespoons toasted sesame oil

1 tablespoon minced garlic

1 tablespoon minced ginger

The target temperature of the water bath is 144 degrees. Seal the pork belly chunks in a gallon zip-top bag, displacing the air (or use a vacuum sealer), drop in the bath and cook for 48 hours. Combine the remaining ingredients in a saucepan, warming gently and whisking to blend. When the pork belly is finished, lay the chunks on a fireproof surface covered with foil (a baking sheet works well). Liberally apply the glaze and set it with a propane blowtorch turned up just shy of full blast. Alternatively, you can run the glazed chunks under the broiler. But the torch allows you to turn and evenly coat each side of the pork.