Crispy on the outside, melt-in-your-mouth tender on the inside—this sous vide pork belly is pure perfection. The slow, precise cooking locks in flavor and guarantees juicy meat, while a quick sear at the end delivers that irresistible crunch. Whether you’re serving it as a main dish, slicing it for ramen, or crisping it up for tacos, this recipe is a game-changer for pork lovers.
Steps
- Blend all the marinade ingredients into a paste, excluding the pork.
- Coat the pork belly with the paste and place it in a vacuum-sealable bag with the remaining paste.
- Vacuum seal the bag securely.
- Submerge the sealed bag in a sous vide bath and cook for 8 hours.
- Once cooked, remove the pork belly from the bag, discarding the marinade.
- Preheat the oven to 240°C (480°F).
- Place the pork belly on a baking pan and bake for 10 minutes until the skin is crispy and golden brown.
- Allow the pork belly to rest for 5 minutes before slicing.
- Serve with sliced green onions on top.
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
Nutritional Values
Calories: 1500kcal | Carbohydrates: 52g | Protein: 60g | Fat: 80g | Sodium: 2856mg | Potassium: 1376mg | Fiber: 1.2g | Sugar: 44g | Vitamin A: 392IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 4mg | NET CARBS: 52g
FAQ
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- Can you sous vide pork belly from frozen?
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- Yes, it is possible to sous vide pork belly from frozen. However, you should add a few more minutes to the cooking time to ensure the meat cooks thoroughly.
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- Is it necessary to use the oven after sous vide cooking?
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- While the pork belly is fully cooked after the sous vide process, finishing it in the oven enhances the texture by making the skin crispy. Alternatively, you can achieve this by using a hot, well-oiled pan, a grill, or a 400ºF air fryer.
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- Can bone-in pork belly be used for this recipe?
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- Yes, bone-in pork belly can be used, but it generally requires a longer cooking time to reach a safe internal temperature. You may need to adjust the sous vide time accordingly.
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- How should I store leftover pork belly?
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- Once cooled, store the pork belly in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap it in foil or plastic, place it in a sealed bag, and freeze it for up to 3 months. Thaw it in the fridge overnight before reheating.
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- What is a suitable substitute for mirin in the marinade?
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- If mirin is unavailable, you can use rice vinegar as a substitute in the marinade. This will help maintain the balance of flavors in the dish.
Tips
- Secure Sealing: Ensure the sous vide bag is securely sealed to prevent water from entering. If you don’t have a vacuum sealer, try the water displacement method to remove air from the bag.
- Ice Bath for Crispiness: After sous vide cooking, transfer the pork belly to an ice bath before finishing it in the oven. This step helps firm up the exterior, leading to a better sear and crispy skin.
- Rest Before Slicing: Allow the pork belly to rest for about 5 minutes after removing it from the oven. This resting period helps the juices redistribute, ensuring a juicy and tender final result.
- Experiment with Flavors: Feel free to try different glazes or marinades to enhance the flavor. You can use the reserved marinade by boiling it for safety and then brushing it on the pork before roasting.
