Name: Shinta Japanese BBQs Sousvide Pork Belly (Thick Cut) Recipe
Cook time: 12 h
Total time: 12 h
Yield: 4 servings
Ingredients: 2 lb thick-cut pork belly (skin off or scored); 1.5 tbs kosher salt; 1 tbs granulated sugar; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 1 tsp smoked paprika; 3 each garlic cloves, smashed; 4 each fresh thyme sprigs; 2 each bay leaves; 1 cup low-sodium chicken stock or water; 1 tbs neutral oil (canola, vegetable) or clarified butter; 1 tsp honey or maple syrup (optional glaze); 1 tsp soy sauce or tamari (optional glaze)

Method

Pork and seasoning

Trim and score (optional)

Trim any excessively thick hard rind or uneven edges from the pork belly so it is an even rectangle about 1.25–1.5 inches thick. If the skin is on and you prefer crackling, score the skin in a crosshatch pattern about 1/4 inch apart; if skinless or for thick-cut slices, leave as is.

Dry-brine

Mix kosher salt and granulated sugar, then rub the mixture evenly over all surfaces of the pork belly. Sprinkle the black pepper, garlic powder, and smoked paprika evenly over the meat and rub them in. Place the pork belly on a tray, uncovered, in the refrigerator for 1–2 hours to allow the seasoning to penetrate (if short on time, proceed immediately).

Aromatics & poaching liquid

Prepare aromatics and bag

Place the seasoned pork belly in a vacuum bag or a heavy-duty zip-top freezer bag. Add smashed garlic, thyme sprigs, bay leaves, and 1 cup chicken stock (or water) to the bag. Arrange the pork belly so it's flat and the liquid distributes around it. If using a zip-top bag use the water displacement method to remove air or use a vacuum sealer and seal according to the manufacturer's instructions.

Set sous-vide bath

Preheat the sous-vide circulator to 170°F (77°C) for a traditional tender-yet-sliceable texture for thick-cut pork belly. Alternatively, for a silkier, more braised texture set to 165°F (74°C).

Cook

Submerge the sealed bag in the preheated water bath, ensuring it is fully underwater and not floating. Cook for 10–12 hours at 170°F (77°C). For a more napé, almost fall-apart texture, cook 12–16 hours. Make sure the bag remains sealed and topped up with water if necessary during long cooks.

Finish (sear/glaze)

Remove and rest

When the sous-vide time is complete, carefully remove the bag from the water and take the pork belly out of the bag. Reserve any strained cooking liquid for use in sauces. Pat the pork belly very dry on all sides with paper towels — drying is critical for a good sear.

Chill briefly (optional for cleaner slices)

For neat, even slices, place the dried pork belly on a tray and chill in the refrigerator or an ice bath for 20–30 minutes to firm up. This makes slicing easier and reduces fat smear when searing.

Slice and sear / glaze

Slice the pork belly into desired thick portions (1/2–3/4 inch). Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil or clarified butter. When the oil is shimmering, place slices fat-side down or flat-sided depending on your cut and sear until deeply browned, 1–2 minutes per side. If using the optional glaze, in the last 30 seconds brush a small mixture of honey (1 tsp) and soy sauce (1 tsp) on the slices to caramelize briefly — watch carefully to avoid burning.

Serve

Transfer seared pork belly to a warm plate. Spoon any rested pan juices or reduced reserved cooking liquid over the slices, or serve with your preferred sauce. Garnish with extra thyme if desired and serve immediately.

Sousvide Pork Belly (thick Cut) Recipe