Pork Belly Bun


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It's tender, it's snappy, it's decadent, it's the pork belly bun! Transform a typically inexpensive cut of pork into a rich and flavorful delicacy. Slice it up and put it on a steam bun with some accompaniments, and you can now open up a food truck. The addition of kimchi in this dish helps to cut the fatty texture and flavor of the pork with the spicy and tangy punch of fermented cabbage.
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Ingredients for 8

  • 2 lbs - Pork Belly Slab

  • 2 stalks - Scallion (Green Onion) - 1 stalk, cut into 3 inch strips; 1 stalk, sliced

  • 2 inch knob - Fresh Ginger, sliced into strips

  • 1/2 cup - Soy Sauce

  • 1 tsp - Garlic Powder

  • 1 package (usually 10) - Steamed Buns - find this in the frozen section of an Asian grocery store

  • 1 cup - Kimchi


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 68ºC / 154.4ºF

  • Step 2

    Place pork belly slab into plastic bag. Add soy sauce, scallions, ginger, and garlic powder.

  • Step 3

    Drop plastic bag into water bath after optimal temperature has reached 68C / 154.4 F. Cook for 24 hours.

  • Step 4

    Remove pork belly from plastic bag and strain cooking liquid.

    • Finishing Step - Pork Belly Glaze

    • Step 0

      Strain the cooking liquid from the melted belly fat. In a small sauce pan, reduce the cooking liquid on high until volume is reduced by half.

    • Step 1

      With a pastry brush or the back of a spoon, brush the glaze over the skin fatty side of the pork belly in a thin even layer.

    • Finishing Step - Steamed Buns

    • Step 0

      Follow the directions on the package of the steamed buns. Usually buns can be steamed straight from the freezer without thawing. Boil water in the bottom of a pot with a steamer in the middle layer. When water is boiling, place buns in the middle of the steamer. Steam for 5 minutes or until soft and tender.

    • Finishing Step - Pork Belly Bun Assembly

    • Step 0

      Open the steamed bun and add 1 tbsp kimchi, more or less as desired. Serve 2-3 slices of pork belly in the steamed bun. Add a pinch of sliced scallions.

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154.4 F / 68 C Recipe Temp
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