Foolproof Sous Vide Pork Belly Recipe

There’s nothing quite as delectable as tender, succulent Honey Garlic Sous Vide Pork Belly. This thick and meaty cut of pork is popular in Asian cuisine. The sous vide method cooks pork belly perfectly, and a quick sear makes the skin crispy and packed with all the umami goodness of sizzling bacon.

5 from 2 votes

Foolproof Sous Vide Pork Belly Recipe

There’s nothing quite as delectable as tender, succulent Honey Garlic Sous Vide Pork Belly. This thick and meaty cut of pork is popular in Asian cuisine. The sous vide method cooks pork belly perfectly, and a quick sear makes the skin crispy and packed with all the umami goodness of sizzling bacon.

Prep Time5

Cook Time10

Total Time10 5

Course: Dinner, Main Course

Cuisine: French

Keyword: Sous Vide Pork Belly

Servings:

Author: Izzy

Equipment

Ingredients

2 lb pork belly
1/4 cup honey
4 cloves garlic minced
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon sesame seeds
2 green onions chopped
salt to taste

Instructions

Preheat the Sous Vide Machine: Add water to the sous vide container or a large pot; set the Sous Vide Precision Cooker to 170°F (77°C).
Season the Pork Belly: In a mixing bowl add honey, garlic, soy sauce. Mix well.
In a zip-loc bag, add pork belly. Then pour in the seasoning mixture. (Cut the pork belly into smaller strips if needed.)
Vacuum Seal the Pork Belly: Seal the bag using the “water displacement” technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag. (You can use a vacuum sealer if you have one).
Sous Vide Cook the Pork: Cook the pork belly in the warm water bath for 10 hours. Arrange the bag so that the meat is completely submerged in the water. If you use a zip-loc bag, make sure the seam stays above the water.
Cover the pot with several pieces of aluminum foil, which will minimize water evaporation.
Sear the Pork Belly: When the timer goes off, remove the pork belly from the bag and keep the juices. Pad it dry with paper towels. (Make sure the surface is completely dry.)
Cut the cooked pork belly into smaller pieces.
Add oil to a non-stick skillet over medium-high heat. Once hot, add the pork belly. Cook for about 1-2 minutes until the skin is nicely seared.
Flip the pork and add 1/2 cup of the juices, season with salt to taste. Cook for about 1 minute.
Remove the pork from the skillet. Garnish with sesame seeds and chopped green onions.

Notes

Cooking at 170°F will produce a super tender and juicy pork belly similar to the traditional braised pork belly.
Make sure to pad the pork belly dry before searing for the extra crispy skins.

Nutrition