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 cooks pork belly, and a quick sear makes the skin crispy and full of the umami goodness of sizzling bacon.
- 2 lb pork belly
- 1/4 cup honey
- 4 cloves garlic minced
- 3 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
- 2 green onions chopped
- salt to taste
- Preheat the Sous Vide Machine: Fill the sous vide container or a large pot halfway with water and set the Sous Vide Precision Cooker to 170°F (77°C).
- Season the pork belly by combining honey, garlic, and soy sauce in a mixing bowl. Combine thoroughly.
- Place the pork belly in a zip-top bag. After that, add the seasoning mixture. (If necessary, cut the pork belly into smaller strips.)
- Vacuum Seal the Pork Belly: Use the “water displacement” technique to seal the bag, sealing all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag. (If you have a vacuum sealer, feel free to use it.)
- Sous Vide Cook the Pork: Sous vide the pork belly for 10 hours in a warm water bath. Arrange the bag in such a way that the meat is completely submerged in water. If you’re going to use a zip-top bag, make sure the seam is above the water.
- Cover the pot with several layers of aluminum foil to reduce water evaporation.
- When the timer goes off, remove the pork belly from the bag and reserve the juices. Using paper towels, pat it dry. (Ensure that the surface is completely dry.)
- Cooked Pork Belly should be cut into smaller pieces.
- In a nonstick skillet over medium-high heat, heat the oil. When the pork belly is hot, add it to the pan. Cook for 1-2 minutes, or until the skin is nicely seared.
- Season with salt to taste after flipping the pork and 1/2 cup of the bag’s juices. Cook for approximately 1 minute.
- Take the pork out of the skillet. Garnish with sesame seeds and green onions, if desired.
A tender and juicy pork belly with the traditional texture will be produced by cooking at 170°F. Set the temperature to 150°F and cook for 72 hours, or 155°F for 36 hours, if you prefer a gelatin-like texture.
To get extra crispy skins, pat the pork belly dry before searing.
- Category: Pork
- Method: Sous Vide
- Cuisine: French
- Serving Size: 8 servings
- Calories: 625kcal
- Sugar: 4g
- Sodium: 163mg
- Fat: 62g
- Saturated Fat: 23g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 82mg
Keywords: Sous vide, sous vide pork belly, pork belly recipe, sous vide recipe