There’s nothing like tender, succulent Honey Garlic Sous Vide Pork Belly. In Asian cuisine, this thick and meaty cut of pork is popular.
The sous vide method perfectly cooked pork belly, and a quick sear makes the skin crispy and full of the umami goodness of sizzling bacon.
WHY SOUS VIDE PORK BELLY?
When it comes to pork belly, there are numerous delectable ways to prepare it. While slow cooking and roasting are both popular methods, sous vide pork belly is a game changer.
The sous vide cooking method guarantees a perfectly tender and succulent pork belly every time!
For restaurant-quality cuts of juicy meat, the sous vide technique allows you to precisely control the temperature and cooking time.
Putting ingredients in an airtight bag or container is an important part of sous vide cooking. Vacuum sealing and the water displacement method are the two most common methods for packaging your ingredients.
A vacuum sealer uses a vacuum to remove all of the air and seal the contents of a plastic bag.
This procedure ensures that the food is airtight and properly sealed, as well as that the bag does not float, which can result in uneven cooking. If you’re looking for a vacuum sealer, I recommend the Anova sealer.
The displacement method entails placing your food and marinades in a sous vide bag, submerging the bag in a container of water, and allowing the pressure to force all of the air out of the bag.
INGREDIENTS YOU’LL NEED:
- Pork Belly: Fresh, center-cut pork belly can be found at your local butcher or meat shop. We recommend getting skin-on pork belly for this recipe for a golden brown, crispy skin.
- Pure honey is preferred for this recipe, but maple syrup or agave nectar can be substituted.
- Garlic: For this recipe, use fresh garlic cloves. You can use pre-minced garlic if it’s easier.
- Soy sauce enhances the flavor and color of your pork. Reduce your salt intake by using low sodium products.
- For this recipe, use vegetable oil or another neutral oil such as canola or corn oil.
- Sesame Seeds: You’ll be garnishing your pork belly with sesame seeds, but if you don’t have any on hand, skip this ingredient.
- Green Onions: As a garnish, green onions or scallions will be used. Use chopped chives instead if you prefer.
CAN YOU SOUS VIDE FROZEN PORK BELLY?
The short answer is, of course! Cooking frozen foods sous vide is a quick and easy way to prepare your protein.
Simply remove the food from the freezer, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.
In most cases, the only thing you’ll need to change is the cook time. However, because we are already cooking the pork belly sous vide for 10 hours or more, there is no need to add any more time.
TIME AND TEMPERATURE
The time and temperature guide below is the result of years of testing and will take the guesswork out of sous vide cooking.
Simply choose a temperature based on your desired doneness, then adjust the cooking time based on your texture preference.
|Tender, steak-like texture||154F / 68C||24 hours|
|Perfectly tender and juicy||165F / 74C||10 hours|
|Succulent braise-like texture||176F / 80C||7 hours|
Our personal favorite is to cook the pork belly for 10 hours at 74°C/165°F.
Cooking the meat for this length of time breaks down the connective tissue (collagen), resulting in a very tender belly. In addition, cooking it at 165F is the sweet spot for juicy, delicious pork belly.
CAN YOU OVERCOOK PORK BELLY IN SOUS VIDE?
You won’t overcook pork belly with sous vide because the internal temperature of the meat will not exceed the temperature of the bath.
However, if you leave the meat in the water bath for too long, the texture will become mushy.
HOW TO SERVE SOUS VIDE PORK BELLY?
- Serve with Ramen: Pork belly is a popular ramen topping. This crispy, savory meat is the perfect complement to a hearty bowl of noodles.
- Add to Buns (Momofuku Pork Buns): If you’ve ever eaten at a Momofuku restaurant, you’ll be familiar with their steamed pork buns. These soft, fluffy buns are stuffed with honey garlic pork belly.
- Use it as Char Siu: For other recipes, use it as Chinese BBQ pork.
TIPS FOR THE BEST SOUS VIDE PORK BELLY
- Skinless vs. skin-on pork belly: This recipe can be made with either skinless or skin-on pork belly, depending on your personal preference. Just keep in mind that if you want crispy, seasoned pork skin, you’ll need skin-on pork belly.
- Seal a bag without a vacuum sealer: Don’t be concerned if you don’t have a vacuum sealer. You can employ a technique known as the “Water Displacement Method.” A Ziploc bag and a large pot of water are all you need. Seal all but one corner of the bag with the meat, sauce, and seasoning, squeezing out as much air as possible. Next, immerse the bag in water, making sure everything below the opening is completely submerged. The remaining air in the bag will be pushed out by the water pressure, allowing it to be sealed.
Frequently Asked Questions
Pork belly can be sous vide cooked at a variety of temperatures. Cook the pork belly at 158°F for a more firm, steak-like texture. Personally, I prefer to cook mine at 170°F, which renders out more fat and results in very tender, melt-in-your-mouth bites.
If you want traditional results, cook them for 12 to 24 hours at temperatures ranging from 156°F to 176°F (68.9°C to 80°C). This temperature is determined by the type of end product desired. For more information on how to sous vide pork, I recommend reading this article.
Pork. Pork can be cooked from frozen on the stovetop, grill, or oven, but it must adhere to the same cooking time guidelines as chicken and beef.
Refrigerate or freeze for up to 1 month if kept sealed in a bag. Reheat with a sous vide machine at 100° for about 1 hour before searing.