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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.
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Best 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.
Course Dinner, Main Course
Cuisine French
Keyword Sous Vide Pork Belly
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 8
Calories 625kcal
Author Izzy

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-top 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. (Feel free to 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-top 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 1/2 cup of the juices from the bag, 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 tender and juicy pork belly with the traditional texture. If you prefer the gelatin-like texture, you can set the temperature to 150°F and cook for 72 hours, or 155°F for 36 hours.
  •  Make sure to pad the pork belly dry before searing for the extra crispy skins.

Nutrition

Calories: 625kcal | Carbohydrates: 4g | Protein: 11g | Fat: 62g | Saturated Fat: 23g | Cholesterol: 82mg | Sodium: 163mg | Potassium: 234mg | Fiber: 1g | Sugar: 4g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg