Ingredients
- •1.5 lbs pork belly, skin removed
- •2 tbsp kosher salt
- •1 tbsp brown sugar
- •2 tsp five-spice powder
- •4 cloves garlic, smashed
- •2-inch piece fresh ginger, sliced
- •2 star anise
- •3 tbsp gochujang (Korean chili paste)
- •2 tbsp honey
- •2 tbsp soy sauce
- •1 tbsp rice vinegar
- •1 tbsp sesame oil
- •8 steamed bao buns
- •1 cup daikon radish, julienned and quick-pickled
- •½ cup cucumber, thinly sliced
- •4 scallions, sliced
- •2 tbsp sesame seeds
- •Fresh cilantro for garnish
Instructions
Mix kosher salt, brown sugar, and five-spice powder in a small bowl
Rub spice mixture all over pork belly, covering all sides evenly
Place pork belly in vacuum-seal bag or zip-top bag with garlic, ginger, and star anise
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 160°F (71°C)
Submerge sealed bag in water bath, ensuring pork is fully submerged
Cook for 11 h for silky, sliceable texture
While pork cooks, make gochujang glaze - whisk together gochujang, honey, soy sauce, rice vinegar, and sesame oil
Quick-pickle daikon - toss julienned daikon with 2 tbsp rice vinegar, 1 tbsp sugar, and pinch of salt, refrigerate
When cook time is complete, remove pork from bag and pat completely dry
Place pork between two sheet trays with weight on top, refrigerate for 2 h to compress
Remove weights and slice pork into 1/4-inch thick slices
Heat a large skillet or griddle over medium-high heat
Sear pork belly slices for 2–3 min per side until golden and crispy at edges
Brush seared slices generously with gochujang glaze during last minute of cooking
Steam bao buns according to package directions until fluffy and warm
To assemble - open each bao bun, add 1–2 slices of glazed pork belly
Top with pickled daikon, cucumber slices, scallions, and cilantro
Sprinkle with sesame seeds and serve immediately with extra glaze on the side
Notes
- •Pressing the pork after cooking creates even slices and better texture
- •The glaze can be made 3–4 days ahead and stored in the fridge
- •Leftover pork belly reheats beautifully in a hot skillet
- •For extra crispiness, torch the seared slices before glazing