Sous Vide Sesame Ginger Pork Belly

One of my favorite cuts of pork is pork belly. The richness of the fat layer above and lean meat underneath lends itself to a most succulent meat of meat. So to give this cut of meat the spotlight, I used it to make a Sous Vide Sesame Ginger Pork Belly which was served sandwiched into a fluffy dough and dressed with a touch of hoisin sauce and a sprinkling of green onions…

Preparing dishes with a sous vide system is far easier than you think. I’ve gotten the hang of it by realizing it’s simply a matter of vaccum sealing your ingredients and then allowing the ingredients to cook in a water bath. It’s kind of like a crockpot where you just ‘seal it and forget it.’ Using my SousVide Supreme system, I first set the water bath to come to temperature (in this case, 170 degrees.)

Meanwhile, I placed my pork and marinade ingredients in a vaccum pouch and sealed it. The pouch was then placed in the sousvide to cook for about 10 hours. Because of the long cook time, I prefer having it cook overnight while I’m asleep.

• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup granulated sugar
• 2 stalks green onions, sliced
• 1 teaspoon grated fresh ginger
• 1 1/2 pounds pork belly
• steamed bao buns
• hoisin sauce for serving
• sliced green onions fo