Sous Vide Pork Belly Boiled Pork

Name: Sous Vide Pork Belly Boiled Pork
Total time: 36 h
Cuisine: Korean
Ingredients: Pork belly 1kg; Black pepper To taste; Salt To taste; Green onion 1 bunch; Garlic 5 cloves; Kimchi To taste; Aged kimchi To taste

A dish featuring moist and tender sous vide pork belly, inspired by the Dutch Sous Vide Institute, served with kimchi and aged kimchi.

KoreanOther

⏱️ 2160 min total📝 6 steps

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What You'll Need

Pork belly1kg

Black pepperTo taste

SaltTo taste

Green onion1 bunch

Garlic5 cloves

KimchiTo taste

Aged kimchiTo taste

Instructions

Prepare 1kg of pork belly and thaw it in the refrigerator for 12 hours.

⏱️ 720m 0s

Season the thawed pork belly with black pepper and salt.

Place the pork belly, 1 bunch of green onions, and 5 cloves of garlic into a vacuum seal bag.

Use a vacuum sealer to vacuum pack the ingredients for long-term sous vide cooking.

Cook using a sous vide machine at 74 degrees Celsius for 24 hours.

⏱️ 1440m 0s

Once the sous vide is complete, slice the pork belly and serve it with kimchi and aged kimchi.