Thyme Enough at Last

Glazed Sliced Pork Belly

Glazed Sliced Pork Belly

Glazed Sliced Pork Belly
Total Time
9 hours
Active Time
10 minutes

Small slices of pork belly, braised until they’re buttery smooth and then broiled until the edges are super crispy. These are ideal for being served in steamed buns or over rice, stews, eggs, etc. They pair perfectly with crispy pickled vegetables.

If you don’t have fermented pepper brine on hand, you can leave it out and double up on the soy sauce.



  • ¼ cup soy sauce
  • ¼ cup fermented pepper brine
  • ½ cup mirin
  • ¼ cup sugar
  • 3 green onions
  • 5 cloves of garlic, peeled


  • 1 slab pork belly, skin removed


  • reserved marinade
  • 1 Tbsp gochujang


  1. Preheat your immersion circuator to 170ºF.
  2. Combine marinade ingredients in a food processor and pulse until fine.
  3. Seal pork belly and marinade in a plastic bag.
  4. Cook sous vide at 170ºF for 8 hours.
  5. Remove pork, reserving marinade, and let rest for 20 minutes.
  6. While pork is resting, strain reserved marinade into a saucepan, whisk in gochujang and bring to a simmer. Cook over low heat until slightly reduced.
  7. Cut pork belly slab into thirds and slice each third into small, thin slabs. Brush each slab with the glaze on both sides and set them in a single layer in a foil-lined rimmed baking sheet.
  8. Place sheet under a broiler until the edges of the belly pieces are crispy (just south of burnt).

Related Articles