What temperature should I sous vide pork belly?

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.

How long can I sous vide pork belly?

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.

Can I boil frozen pork belly?

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.

How do you reheat sous vide pork belly?

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.

Crispy Skinned Sous Vide Pork Belly Recipe [2022] (Very Tender)

Description

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.

Ingredients

Scale

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

Instructions

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.

Notes

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

Nutrition

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