Sous Vide Pork Belly

My foolproof sous vide pork belly recipe gives you perfectly moist and tender pork without any babysitting. It's cooked with a rich Asian-inspired marinade and finished in the oven for that coveted caramelized crust. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Calories 375kcal

Author Arman Liew

Ingredients

2 pounds pork belly
1/4 cup soy sauce
1/4 cup brown sugar
2 cloves garlic
2 tablespoons mirin
1/2 cup green onions chopped
1 teaspoon fish sauce
1 teaspoon fresh ginger

Instructions

Combine all the ingredients, except for the pork, in a blender and blend into a paste.
Dredge the meat with the paste and place it in the bag along with the rest of the paste. Vacuum seal the bag.
Place the bag in the sous vide bath, ensuring it is fully submerged. Cook for 8 hours.
Once cooked, remove the meat from the water bath and discard the spices from the bag.
Heat the oven to 240C/480F. Bake the pork belly for 10 minutes, until the skin browns and becomes crispy.
Rest the pork belly for 5 minutes before serving with the sliced green onions.

Video

Notes

TO STORE. Store the cooked and cooled pork belly bites in an airtight container in the fridge for 3 to 4 days.

TO FREEZE. Wrap the pork in foil or plastic, store it in a sealed bag, and freeze for up to 3 months. Let it thaw in the fridge overnight before reheating.

TO REHEAT. Place the pork belly on a baking sheet covered loosely with foil and heat in a 350°F oven for 10 to 15 minutes. Spoon the pan juices over the pork periodically to prevent it from drying out.

Nutrition