Sous Vide Pork Belly w/ Crispy Bao

Ingredients

• 2# pork belly
• 12 bao
• Oil for frying bao

Marinade ingredients

• 2c Brown Sugar
• 2c Shoyu
• 1c Water
• 2pc Star Anise
• 3 stalk Green Onion, smashed
• 6 clove Garlic, smashed
• Stir marinade ingredients into a bowl, soak pork belly in the marinade overnight.
• Vacuum seal marinaded pork and sous vide at 160 degrees for 12 hours

Pickled Red Onion

• 1 onion
• ½ cup rice vinegar
• ½ cup sugar
• ½ cup water
• 1 tsp salt

Slice onion and stir together with other ingredients

Kim Chee Paste

• 1 cup Korean chili flakes
• ¾ cup fish sauce
• 1-inch piece of fresh ginger peeled
• 3 Tbsp chopped garlic
• ½ small round onion
• Add all ingredients into a food processor for 3-4 minutes, while stopping every minute to scrape down the side.

Ko Chu Jang Honey

• 2 Tbsp ko chu jang
• 2 Tbsp honey
• 2 Tbsp rice vinegar
• 1 tsp toasted sesame seeds

Mix together

Fry 12 bao at 350 degrees for 3-4 minutes or until brown in hot oil, then build layers in fried bao

To build, layer:

1. Ko chu jang honey:
2. Kim Chee Paste
3. Pork Belly
4. Pickled Red Onion:

Garnish: Micro Cilantro & Pea Tendrils