Ingredients

The following ingredients have 4 Servings
  • 2 pounds pork belly
  • 2 garlic cloves (chopped)
  • 1/2 cup sliced green onions (about 4)
  • 2 tablespoons chili garlic sauce
  • 1/4 cup honey
  • 1/2 cup soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon ginger
  • 2 tablespoons mirin

Instruction

  • Heat a sous vide water bath to 168F degrees.
  • Add all the ingredients, except the pork belly, to a bowl and stir to combine.
  • Place the liquid mixture and pork belly in a vacuum seal bag and seal. (You'll need to use the moist setting on the vacuum sealer. You can also use the water displacement method).
  • Cook for 10 hours in the water bath.
  • Remove from water bath and open the bag. Pour the liquid into a saucepan and bring to a simmer for 3-5 minutes.
  • Heat a skillet over medium-high heat and brown the pork belly on both sides. (You may need to turn the heat down to prevent burning as the honey may burn).
  • Remove and serve with rice drizzled with the simmered bag sauce. You can also slice it and serve with ramen.