The Best Sous Vide Pork Belly Recipe - Sous Vide Ways (2024)

Sous vide pork belly is an absolute game changer. The immersion circulator allows you to make perfectly juicy and tender belly, every single time. Time to say goodbye to the days of dry pork, and hello to pork cooked exactly how you want it.

The Best Sous Vide Pork Belly Recipe - Sous Vide Ways (1)

In this recipe, we will walk you through everything you need to know to make the best pork belly of your life. From determining how long to sous vide pork belly, to whether you can cook frozen pork belly, this recipe has it all.

Packaging

An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.

A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. This process ensures the food is airtight and properly sealed, and prevents the bag from floating which can result in uneven cooking. If you are in the market for a vacuum sealer, I'd recommend the Anova sealer.

The displacement methodis a technique where you first place your food and marinades in a sous vide bag, submerge the bag in a container of water, and allow the pressure to force all the air out of the bag.

Either method works for pork belly. Note that if you are adding a marinade in the bag, please make sure your vacuum sealer is capable of sealing liquids. If not, please use the displacement method.

The Best Sous Vide Pork Belly Recipe - Sous Vide Ways (2)

Time and Temperature

The time and temperature guide below is the product of years of extensive testing, and will take the guesswork out of cooking sous vide. Simply select a temperature based on your desired doneness, then determine the length of the cook based on your texture preference.

Pork Belly Sous Vide Time and Temp

DonenessTemperatureTime
Tender, steak-like texture154F / 68C24 hours
Perfectly tender and juicy165F / 74C10 hours
Succulent braise-like texture176F / 80C7 hours

Our personal favorite is cooking the pork belly at 74C/165F for 10 hours. Cooking the meat for this duration breaks down the connective tissue (collagen), which results in an extremely tender belly. Also, cooking it at a temperature of 165F is the sweet spot for juicy, delicious pork belly.

The Best Sous Vide Pork Belly Recipe - Sous Vide Ways (3)

Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out theAnovaorJoule).

Although this combination of time and temperature is our favorite, we recommend you explore different combinations to find your personal favorite. Our cooking guide can always help you find your perfect time and temperature.

Can You Sous Vide Frozen Pork Belly?

The quick answer is, absolutely! Cooking frozen foods sous vide is an ultra convenient, safe way to prepare your protein. Just take the food directly from the freezer, repackage it (unless you know the bag is sous vide safe) and let the sous vide work its magic.

Generally the only thing you’ll need to adjust is the cook time. However, since we are already cooking the pork belly sous vide for 10 or more hours there is no need to add on any additional time.

Recommended Searing Methods for Pork Belly

Searing is by far the most important step in cooking sous vide. If want your food to look like it is Michelin star quality, you need to get a rich sear on it. Failing to do so will make your dinner guests wonder why they let you cook again.

The Best Sous Vide Pork Belly Recipe - Sous Vide Ways (4)

If you want an amazing sear, you’ve got to:

1. Pat the meat completely dry with a paper towel.
2. Season generously with salt or seasoning of your choice
3. Sear at extremely high temperatures.

The first step is especially important with pork belly. Since the fat layer retains a lot of liquid during the sous vide process, make sure it is completely dry if you want it crispy.

Pro tip: salting the fat layer helps extract the moisture in the fat. Continue patting dry with paper towels to ensure majority of moisture is gone before seasoning.

At this point you want to determine the best searing method. For pork belly, we suggest pan searing, broiling or using a searing torch.

The trick is getting the pan, broiler and torch extremely hot, then searing fat side down (or up if using a broiler or torch) for a few minutes, until crispy. You could even make pork belly burnt ends this way.

This results in a quick, high-quality sear without drying out the belly.

Top Sous Vide Pork Belly Recipes

The Best Sous Vide Pork Belly Recipe - Sous Vide Ways (5)

  • Char Siu Pork Belly - This is one of our favorite (if not our favorite) recipes on this website, and a must try for anyone. The delectable char siu marinade goes masterfully with the pork belly to create an irresistible flavor profile.

  • Pork Belly Adobo - In this dish, it’s all about the adobo sauce. The combination of vinegar and soy sauce are like yin and yang, and unite harmoniously into a delicious sauce. Pair this with juicy sous vide pork belly and you'll be in heaven.

  • Japanese Pork Belly Chashu- This sous vide pork belly chashu is absolutely perfect for your homemade ramen. The Japanese inspired marinade pairs with the tender, juicy pork belly and is the ramen topping of your dreams.

Special Equipment

Sous Vide Machine– This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are theAnova Precision Cookerand theBreville Joule.

The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.

12-quart Container– Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

Container Lid– If you are going to buy a plastic container, I highly suggest buying a compatiblelid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.

Cast Iron Skillet – Want to take your searing game to the next level? We recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodgeoffers the best quality and price, which is why it is our favorite cast iron brand.

Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.

Check out our full list of recommended gearhere.

The Best Sous Vide Pork Belly Recipe - Sous Vide Ways (6)

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The Best Sous Vide Pork Belly Recipe

CourseMain Course

CuisineAmerican

Keywordbest, pork, pork belly, sous vide

Prep Time 5 minutes

Hands-On Cook Time 5 minutes

Sous Vide Time 10 hours

Total Time 10 hours 10 minutes

Servings 4 people

Ingredients

  • 1 -2lbspork belly, skin removed
  • salt and pepper

Instructions

Preparation

  1. Set sous vide machine to 74C/165F.

  2. Generously season pork belly with salt.Place pork in freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 10 hours.

Finishing

  1. Remove bag from bath. Take pork belly out of the bag, pat dry with paper towels and season with salt and pepper (or seasoning) to taste.

  2. Heat up large skillet on high and add oil. Sear pork belly fat side down for 2 to 3 minutes, or until crispy. Flip and sear each side for one minute. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, slice, serve and enjoy!

The Best Sous Vide Pork Belly Recipe - Sous Vide Ways (2024)

FAQs

How long should I sous vide my pork belly? ›

Transfer to sous vide cooker and cook until completely tender, about 10 hours. Remove bag from cooker and chill thoroughly. Pork belly can be stored in the refrigerator for up to 2 weeks after cooking if the bag remains sealed. When ready to serve, open sous vide bag and remove pork belly.

How do you cook pork belly so it's not tough? ›

Preheat oven to 450°F. Roast pork belly for 30 minutes on the middle rack in a heavy, oven-safe pan or skillet, skin side up / fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer.

How to get crackling on sous vide pork belly? ›

Directions
  1. Set your Anova Sous Vide Precision Cooker to 77ºC / 170.6ºF.
  2. Scrap the skin of the pork belly with a chef knife to clean the skin. ...
  3. With a needle poke tool or a fork, go apeshit on the skin of that pork belly. ...
  4. Flip the pork belly over and make some lengthwise cuts.

What is the best temperature to sous vide pork? ›

Temperature and Timing for Sous Vide Pork Tenderloin
Recommended Sous Vide Pork Tenderloin Temperatures
130°F/54°C for 1 to 4 hoursMedium-rare
140°F/60°C for 1 to 4 hoursMedium
150°F/66°C for 1 to 4 hoursMedium-well
160°F/71°C for 1 to 4 hoursWell-done
1 more row

What temp does pork belly fall apart? ›

You want to cook until the internal temperature is 160-165°F. Remove meat from oven and remove salt crust. It should come off in pieces.

Do you season pork before sous vide? ›

Despite the directions, you should most definitely brine or salt your pork chops before you sous vide them. Regardless of juicy ness, adding salt early allows for osmosis and diffusion, meaning your pork chop will be flavorful throughout.

Why do you pour boiling water on pork belly? ›

boiling water trick

This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.

Why do you put vinegar on pork belly? ›

The vinegar will help remove any additional moisture and the baking soda will help the skin bubble. Place in the middle of the oven and roast for approximately 1-1.5 hours depending on the size of the pork belly. You can baste again around half way through.

Why won t my pork belly get crispy? ›

There are several reasons why you might not be getting perfectly crisp crackling. Not enough salt - use the full amount specified in the recipe to cover the pork belly rind when dry brining as this is what causes the crackling to puff up and become crispy when the salt reacts with the fat.

Why didn't my pork belly crackle? ›

If you've missed a step along the way and the skin hasn't crackled, don't give up. Cut it away from the meat and place it on a baking tray lined with foil, then brush with oil and sprinkle with salt. Cook under a preheated grill until the magic happens. Keep a close eye on it as it can easily burn.

How to get extra crispy crackling on pork? ›

Preheat oven to 230°C, 210°C fan or Gas Mark 8. Put the joint in a roasting tin on the top shelf for 20 minutes. This sudden blast of heat is the key to crispy crackling. Reduce the temperature to 180-190°C, 160-170°C fan or Gas Mark 4-5 and follow the cooking times below to ensure the joint is cooked through.

How do you get moisture out of pork belly? ›

Scotese's trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success. Let the pork belly strips "hang out overnight, uncovered, ideally in front of a fan," which will dry them out even more.

What temperature do you sous vide pork belly at? ›

Cook pork belly, maintaining water bath at 165°, at least 8 hours and up to 16 (letting it cook overnight is ideal, but you can start it in the morning for dinner later). Remove bag from water bath and let pork belly rest in bag 15 minutes (this lets the pork absorb some of the juices).

Can you sous vide pork too long? ›

While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!

Do you preheat sous vide water? ›

Cooking steak Sous Vide is a two-phase process — preparation and cooking. The first phase of preparation involves thawing you steak, seasoning, and preheating your Sous Vide. Then, you are ready to cook! The cooking phase includes cooking your steak in the Sous Vide and searing it in a skillet.

How long to cook pork belly at 225? ›

Place directly onto the grill plate of preheated 225°F. smoker, fat side up. Smoke for 4 hours, spritzing every hour with apple juice. When properly cooked, the internal temperature of the pork should be 160°F.

How many hours per pound of pork belly? ›

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Can you sous vide pork for 24 hours? ›

To Cook: Set your precision cooker to 165°F (74°C) for more traditionally textured pulled pork, or 145°F (63°C) for sliceable but tender pork. When the bath is at temperature, add sealed bag with pork and cover with foil or plastic wrap. Allow to cook for 18 to 24 hours.

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