1/2 c. Soy sauce
1/2 c. Mirin
1/2 c. Sugar
1 Tbsp Garlic, minced
1 Tbsp Ginger, minced
2 tsp. Sesame oil
3 Green onions, chopped
2-3 lbs pork belly, skin on and cut into 3"x 3" squares
Cooking and finishing:
Preheat bath to 170°F. Mix all ingredients in a bowl and whisk to dissolve sugar. Place pork belly squares in a single layer in a Savour Sous Vide Cooking Bag and add marinade. Follow instructions for sealing the bag and cook for 10 hours.
After cooking, remove the pork squares from the bag and strain the liquid into a separate bowl. Slice the pork belly across the grain in 1/4-1/2" thick slices. Sear in hot, non-stick pan until slightly crispy and starting to brown - about one minute. Baste the searing pork with a few teaspoons of cooking liquid right at the end to finish the slices with a beautiful caramel glaze. Be careful as the glaze can quickly burn.
Stack seared slices in bun and garnish with pickles, lettuce, green onion slivers and hoisin sauce.