Ingredients:

• 2.5 lbs of pork belly
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/2 cup granulated sugar
• 2 tablespoons fish sauce
• 2 scallions, chopped
• 3 cloves garlic, chopped
• 1 tablespoon ginger, peeled and chopped
• 1 package of prepared steam buns, pickles, butter lettuce and spicy mayo for service

Blend all ingredients together except pork belly. Pour over pork belly and marinate over night. Bake pork on a wire rack at 425 degrees for 20 minutes and another hour at 300 degrees (or until pork is tender and cook through). If you are using pork belly that is already cut in 1/2” thick strips and total cooking time will be about 40 minutes.

Our favorite method is to use an immersion circulator. Just add the marinade and pork belly to a heavy duty ziplock bag. Cook in an immersion circulator for 10 hours at 170 degrees. Cool pork and remove congealed fat. Reduce liquid to about 2 cups or until it reaches your desired concentration.

Serve with lettuce, pickles and spicy mayo.

This recipe is adapted from the 10-hr pork belly recipe on SeriousEats.com