Sousvide Pork Belly Recipe

Trim and score

Pat the pork belly dry with paper towels. If the skin is on and you kept it, lightly score the skin in a crosshatch (optional). For thick-cut pork belly, trim any very uneven edges so it fits your bag and will cook evenly.

Season

In a small bowl combine kosher salt, brown sugar, garlic powder, onion powder, black pepper, and smoked paprika. Rub the mixture evenly over all sides of the pork belly. Drizzle the soy sauce, rice vinegar and the oil (or melted butter) over the belly and place the thyme sprigs on top. Massage gently so the marinade coats the pork.

Bag and vacuum

Place the seasoned pork belly into a vacuum bag or heavy-duty zip-top bag. If using a zip-top bag, use the water displacement method: seal almost all the way, then slowly lower the bag into a water bath to push air out and finish sealing. Ensure pork is lying flat and thyme sprigs remain in contact with the meat.

Sous vide cook

Preheat the sous vide bath to 68°C (155°F) for a tender, sliceable but still cohesive pork belly with rendered fat. Lower the sealed bag into the water bath and clip it so the pork is fully submerged. Cook for 18 hours. (Alternative textures: 62°C / 144°F for 24–36 hours for softer, more gelatinous texture; 74°C / 165°F for 12 hours for firmer, shreddable pork.)

Cool briefly in bag

When the cook is finished, remove the bag from the bath. For easier handling and better slicing, either proceed directly to finishing or chill the bag in an ice water bath for 30 minutes to firm the fat if you plan to store or re-sear later.

Make glaze

While the pork is cooking or chilling, combine honey, hoisin, rice wine vinegar, sesame oil and chili flakes in a small saucepan. Warm gently over low heat until combined and slightly thickened, about 2–3 minutes. Remove from heat and set aside.

Prepare to sear

Remove the pork belly from the bag and reserve any juices (can be reduced into glaze if desired). Pat the pork belly very dry on all sides with paper towels — dry surface is essential for good browning. If chilled, allow to come closer to room temperature for 10–15 minutes.

Sear or torch

For a deep crust, heat a cast-iron skillet over high heat with a thin film of neutral oil until just smoking. Place pork belly fat-side down (or presentation side) and sear for 1.5–3 minutes without moving, until a deep brown crust forms. Flip and sear the other sides briefly to color, about 30–60 seconds each. Alternatively, use a blowtorch to caramelize the surface and achieve even browning without additional cooking. If using glaze, brush a thin coat on the pork during the last 30–45 seconds of searing, then remove from pan.

Rest and slice

Transfer the pork belly to a cutting board and let rest 5 minutes. Slice into 1 cm–1.5 cm thick slices (or as desired). If you chilled earlier and want to reheat, a quick sear on each side for 20–30 seconds will warm slices without overcooking.

Serve

Arrange slices on a platter. Drizzle remaining glaze over the slices, sprinkle with chopped fresh herbs or toasted sesame seeds if desired, and serve immediately.

Storage

Leftover cooked pork belly keeps well refrigerated for up to 5 days in an airtight container. To reheat, warm slices briefly in a hot skillet, under a broiler, or use a blowtorch to restore crispness.

Notes

All seasonings used in the marinade are applied prior to vacuuming and sous vide cooking. Adjust salt level based on whether you use soy sauce and the saltiness of your pork. Times and temperatures above provide guidance for texture preference—lower temps/longer times yield softer, more gelatinous mouthfeel; higher temps shorter times yield firmer, sliceable results.