✔ Updated · fixed amounts (2 lb belly) + time/temp chart
Sous vide pork belly is my favorite hands-off project: a long, gentle bath turns it meltingly tender, then a hot skillet makes it crisp and sticky with a gochujang glaze. Ten minutes of work, one very happy dinner table.
At a glance
The one tip that matters: Pat the pork bone-dry before searing. Any moisture left on the surface steams instead of crisping, and the oil spits like crazy.
Why You'll Love This Pork Belly
- Foolproof tenderness: the water bath can't overcook it, so it's soft and juicy every time.
- Crispy, sticky finish from a quick sear and a glaze made from the bag juices.
- Make-ahead friendly: cook it a day early, chill, then sear when you're ready to eat.
Sous Vide Pork Belly Time and Temperature Chart
Pork belly is all about the texture you want. Here's how temperature changes it. I keep coming back to 165°F for 10 to 12 hours.
| Temperature | Time | Texture |
|---|---|---|
| 150°F (66°C) | 24 to 36 hours | Firm, juicy, holds a clean slice |
| 158°F (70°C) | 18 to 24 hours | Very tender, rich and silky |
| 165°F (74°C) | 10 to 12 hours | Tender, fat rendered, still sliceable (this recipe) |
| 175°F (79°C) | 8 to 10 hours | Falling-apart soft, good for shredding |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Go skinless. Skin stays tough and rubbery at this temperature unless you add extra steps, so I ask the butcher to take it off, or slice it off myself with a sharp knife.
- Start it at breakfast. I bag the pork in the morning and it's ready to sear for dinner. A Sunday project that mostly cooks itself.
- Chill before slicing. Warm pork belly is so tender it falls apart under the knife. Twenty minutes in ice water (still sealed) gives you neat slices that crisp beautifully.
- Dry it, really dry it. Paper towels on every side. Wet pork steams and splatters; dry pork browns.
- Keep the bag under. Floating bags cook unevenly. Clip the bag to the side, or weigh it down with a heavy spoon or a small plate.
- Watch the glaze. The sugar in the bag juices can go from syrupy to scorched in a minute, so pull it off the heat as soon as it coats a spoon.
Sous Vide Pork Belly with Gochujang Glaze
6
servings20
minutes10
hours15
minutes820
kcal10
hours35
minutesSkinless pork belly marinated in gochujang, soy sauce, garlic, ginger and brown sugar, cooked sous vide at 165°F (74°C) for 10 to 12 hours until meltingly tender, then sliced, seared crisp in a hot skillet and glazed with the reduced bag juices.
Ingredients
- For the Pork and Marinade
2 lb skinless pork belly, in one or two flat slabs
1/4 cup soy sauce
2 tablespoons gochujang (Korean red pepper paste)
2 tablespoons brown sugar
1 tablespoon toasted sesame oil
4 garlic cloves, minced
1 tablespoon fresh ginger, finely grated
- To Sear and Serve
1 tablespoon neutral oil, such as vegetable or avocado
1 teaspoon rice vinegar or lime juice
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
steamed rice, to serve
Directions
- Marinate and Bag
- Fill a large pot or container with water, clip on your sous vide immersion circulator and set it to 165°F (74°C).
- Whisk the soy sauce, gochujang, brown sugar, sesame oil, garlic and ginger in a bowl until smooth.
- Put the pork belly in a vacuum-seal bag or a heavy-duty zip-top freezer bag, pour in the marinade and turn the pork to coat. Vacuum seal, or use the water displacement method: lower the open zip-top bag into the water so the pressure pushes the air out, then seal it just above the waterline.
- Cook Sous Vide
- Once the water reaches 165°F, lower the bag in so the pork is fully submerged. Cover the container with a lid or plastic wrap to limit evaporation, and cook for 10 to 12 hours, topping up with hot water if the level drops.
- Lift out the bag. For the neatest slices, chill the sealed bag in ice water for 20 minutes or refrigerate it overnight. Remove the pork, pour the bag juices into a small saucepan and pat the pork very dry with paper towels.
- Sear and Glaze
- Cut the pork into 1-inch slices. Heat the oil in a large cast-iron or heavy skillet over medium-high heat and sear the slices for 2 to 3 minutes per side, until deeply browned and crisp. Stand back, it spits.
- Meanwhile, boil the bag juices for 3 to 5 minutes until syrupy, then stir in the rice vinegar. Skim off excess fat first if you like.
- Toss or brush the seared pork with the glaze, scatter with green onions and sesame seeds and serve right away with steamed rice.
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What to Serve With Pork Belly
- Rice bowls: slices over steamed rice with quick-pickled cucumbers and kimchi.
- Lettuce wraps: wrap bites in butter lettuce with rice, green onion and a dab of gochujang, Korean BBQ style.
- Ramen: lay a few crisp slices on top of a bowl, like our Wagamama-style ramen.
- Fried rice: chop leftovers into hibachi fried rice.
- More ideas: browse our rice recipes for easy sides.
Frequently Asked Questions
How long do you sous vide pork belly?
At 165°F (74°C), cook pork belly for 10 to 12 hours. That renders the fat and makes the meat tender but still sliceable. For softer, melt-in-your-mouth pork belly, cook it at 158°F (70°C) for 18 to 24 hours.
What temperature is best for sous vide pork belly?
I use 165°F (74°C) for tender pork that still holds a neat slice. Lower temperatures like 145°F to 150°F give a firmer, more steak-like texture but take much longer to tenderize, while 170°F to 180°F makes it very soft and shreddable. All of these are above the USDA's 145°F safe temperature for whole cuts of pork.
How do you get crispy pork belly after sous vide?
Pat it completely dry, slice it, then sear it in a very hot skillet with a little oil for 2 to 3 minutes per side. A blowtorch or a few minutes under a hot broiler also works. Chilling the pork first helps it hold together while the outside crisps.
Can I sous vide pork belly in a zip-top bag?
Yes. Use a heavy-duty freezer zip-top bag and the water displacement method: lower the open bag slowly into the water so the pressure pushes out the air, then seal it. Double-bag it for long cooks, and clip it to the side so it stays submerged.
Can I make sous vide pork belly ahead?
Yes. After cooking, chill the sealed bag in ice water, then refrigerate it for up to 5 days. When you're ready to eat, slice, sear and glaze. It's actually easier to sear straight from the fridge.
How do I store and reheat leftovers?
Refrigerate seared leftovers in an airtight container for up to 3 days. Reheat slices in a hot skillet or air fryer until crisp and heated through to 165°F.
