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.

PACKAGING:

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.

Recommended:

• How To Sous Vide Frozen Steak?
• Sous Vide Chicken Breast Recipe
• Beef Steak Marinade

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.

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?

1. Serve with Ramen: Pork belly is a popular ramen topping. This crispy, savory meat is the perfect complement to a hearty bowl of noodles.

2. 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.

3. 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

Crispy Skinned Sous Vide Pork Belly Recipe

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(2 votes, average: 4.50 out of 5)
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4.5 from 2 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 10 hours
• Total Time: 10 hours and 5 minutes
• Yield: 8 servings

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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.

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Ingredients

• 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

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Instructions

1. 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).
2. Season the pork belly by combining honey, garlic, and soy sauce in a mixing bowl. Combine thoroughly.
3. Place the pork belly in a zip-top bag. After that, add the seasoning mixture. (If necessary, cut the pork belly into smaller strips.)
4. 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.)
5. 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.
6. Cover the pot with several layers of aluminum foil to reduce water evaporation.
7. 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.)
8. Cooked Pork Belly should be cut into smaller pieces.
9. 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.
10. Season with salt to taste after flipping the pork and 1/2 cup of the bag’s juices. Cook for approximately 1 minute.
11. 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

Other recipes to try:

The Best Sous Vide Pork Belly Recipe

Sous Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers Recipe

BBQ Sous Vide Pork Belly With Pickled Peaches

Simply season, sous vide, and sear the pork loin for the most delicious and flavorful pork loin! Results are guaranteed every time!

Goodbye, tough, flavorless pork loin! My children were never fans of pork until I discovered the sous vide method.

It precisely cooks the pork to the desired temperature, resulting in unparalleled tender and moist meat that is full of flavor.

Sous Vide Pork Chops, Sous Vide Pork Carnitas, and this Sous Vide Pork Loin recipe are among my favorites.

WHAT’S SOUS VIDE?

Sous vide is a French cooking technique in which food is vacuum-sealed in a bag and then cooked at a precise temperature in a warm water bath for an extended period of time.

It’s a foolproof method for achieving perfect doneness.

BENEFITS OF SOUS VIDE COOKING:

There are two major advantages to doing so. First and foremost, your meat cooks to the desired temperature effortlessly and consistently.

Second, once cooked, you can leave it at the desired temperature for an extended period of time.

Assume you’re throwing a party and your guests are running late, or you’re staying out for happy hour a little longer than planned.

You don’t need to be concerned! Your meat will remain perfectly cooked for another hour, two, three, or even longer.

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PORK LOIN VS. PORK TENDERLOIN:

Pork loin and pork tenderloin are two distinct meat cuts. Pork loin is wider and thicker, and it comes from the animal’s back.

It can have either bone-in or boneless meat. Pork tenderloin, on the other hand, is a long, narrow, boneless cut that runs along the backbone.

INGREDIENTS YOU’LL NEED:

• Pork Loin Roast: Select the appropriate size pork loin for this recipe. If you don’t have a vacuum sealer and must use a zip-loc bag, buy a smaller pork loin that will fit in the bag. Alternatively, to accommodate the bag, cut the roast into two pieces.

• Garlic Powder: Gives this dish complexity and a deep, rich flavor.

• Paprika: It adds a beautiful color to the dish as well as a sweet peppery flavor. I used regular paprika, but smoked paprika can be used for a smoky flavor.

• I used kosher salt, but you can use table salt or sea salt instead.

• Pepper: The best pepper is freshly ground black pepper.

• Fresh rosemary sprigs were used as optional herbs. Thyme is also effective.

• After sous vide cooking, olive oil helps caramelize the surface of the pork loin in the skillet.

HOW TO SOUS VIDE PORK LOIN ROAST?

1. Set the Sous Vide Precision Cooker to 140°F (60°C) to pre-heat the sous vide machine.

2. To make the dry rub seasoning, combine garlic powder, paprika, salt, and pepper in a mixing bowl.

3. Season the pork loin by rubbing it with the seasoning.

4. Place the seasoned roast in a zip-lock bag and vacuum-seal it (or vacuum-sealer). Using the water displacement technique, seal the bag.

5. Sous vide cook pork loin: Place the bag in the warm water bath of a sous vide machine and cook for 3 hours. Remove the bag from the water when the timer goes off.

6. Finish by removing the roast from the bag and patting it dry with paper towels. Sear for 1-2 minutes per side, just long enough to caramelize the outside. If necessary, season with more salt and pepper. Serve by slicing against the grain.

HOW TO FINISH THE DISH?

There are several methods for finishing sous vide meat. It’s delicious on its own; simply slice and serve with potatoes and vegetables, or on top of a salad (with feta and yogurt dressing, YUM!).

The other option is to brown it for a more appealing finish and flavor. This can be done in a hot pan (quickly to avoid overcooking) or on a preheated grill or BBQ.

I gave it some appetizing grill marks on my grill preheated to its hottest setting (approx 600’F) for this presentation. I then topped it with some of my homemade blackberry BBQ sauce.

You can also brush the sauce on directly while grilling and allow it to become sticky. I didn’t want to hide what it looked like for demonstration purposes, so I served the sauce underneath, and it was a hit.

SOUS VIDE PORK LOIN SEASONING:

The dry rub adds flavor and tenderizes the pork loin. This simple seasoning, made with only a few ingredients you probably already have on hand, appeals to me.

It is not necessary to brine it. It is critical to generously season your roast before cooking it in the sous vide machine.

SOUS VIDE PORK LOIN TEMPERATURE:

Because I prefer my pork loin medium-rare, I set the sous vide machine to 140°F/60°C. If you want to try another doneness, refer to the chart below:

HOW LONG DOES IT TAKE TO SOUS VIDE PORK LOIN?

As with most sous vide recipes, there is a range of time that you can leave it in the water bath and it will be safe to eat.

You can cook a pork loin for anywhere from 2 1/2 to 5 hours.

This means it is safe to eat and ready in 2 1/2 hours, but you can leave it in there for up to 5 hours. Any longer, and the meat will begin to degrade and the texture will change.

CAN YOU SOUS VIDE FROZEN PORK LOIN?

Yes, sous vide cooking works well with frozen meat. Simply add an extra 60 minutes to your cooking time.

Repeat the process and seasoning on the meat, but cook it for a little longer.

SOUS VIDE TIPS:

• Searing the pork loin after it has emerged from the sous vide bath enhances its flavor and texture. If you don’t pat the meat dry with a paper towel before putting it in a hot pan, it won’t sear well in the oil.

• When you go to sear the meat, make sure the oil is hot. Because your meat has already been cooked to the desired temperature, the longer it sits in the pan, the more done it becomes. To reduce the amount of time spent in the pan, it should be hot and the oil should be shimmering before you add it.

• Season to taste. Seasoning a pork roast can be done in a million different ways; just make sure to season generously so that it really flavors the meat.

• If you don’t have a lid for your sous vide bath, a cookie sheet or pot lid will suffice. When you cover the water bath, you lose less water while it cooks, so you won’t have to add any more. You will also lose less heat as the meat cooks.

Frequently Asked Questions

Perfectly Moist Sous Vide Pork Loin Recipe

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(5 votes, average: 4.40 out of 5)
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4.4 from 5 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours and 10 minutes
• Yield: 6 servings

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Description

This Sous Vide Pork Loin is by far the best way to cook a pork loin roast, resulting in a tender and juicy dinner. Simply season, sous vide, and sear the pork loin for the most delicious and flavorful pork loin! Results are guaranteed every time!

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Ingredients

Pork Loin

• ▢3 lbs pork loin roast boneless▢
• 1 tablespoon olive oil

Dry Rub

• ▢1 teaspoon kosher salt▢
• 1 teaspoon ground black pepper▢
• 1 teaspoon paprika or smoked paprika▢
• 1 tablespoon garlic powder
• ▢fresh rosemary sprigs

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Instructions

1. Set the Sous Vide Precision Cooker to 140°F (60°C) to pre-heat the sous vide machine.
2. To make the dry rub seasoning, combine garlic powder, paprika, salt, and pepper in a mixing bowl.
3. Season the pork loin: Rub the seasoning all over the pork loin.
4. Place the seasoned roast in a zip-lock bag and vacuum-seal it (or vacuum-sealer). If you’re using a zip-loc bag, seal it with the water displacement technique.
5. Sous vide cook pork loin: Place the bag in the warm water bath of a sous vide machine and cook for 3 hours. Remove the bag from the water when the timer goes off.
6. Remove the roast from the bag and pat dry with paper towels before searing. Sear for 1-2 minutes per side, just long enough to caramelize the outside. If necessary, season with more salt and pepper. Serve by slicing against the grain.

Notes

None

• Category: Pork
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 6 servings
• Calories: 326kcal
• Sugar: 1g
• Sodium: 500mg
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 51g
• Cholesterol: 143mg

Keywords: Sous vide pork loin, pork loin roast, sous vide recipe, sous vide pork loin recipe

Other recipes to try:

Sous Vide Pork Tenderloin with Ginger, Honey and Rosemary

Sous Vide Pork Tenderloin Recipe – Maple Mustard

Sous Vide Pork Tenderloin With Pineapple Glaze

The sous vide method allows you to precisely set the temperature to your preferred doneness, with no risk of overcooking!

Pulled pork is a great protein source to have on hand. You can make sous vide pork shoulder ahead of time and serve it on sandwiches, tacos, or burritos with BBQ sauce on top. Absolutely delectable!

WHAT IS SOUS VIDE?

In French, sous vide means “under vacuum.” It’s a water bath cooking technique that involves vacuum-sealing food in a bag and then cooking it for an extended period of time at a precise temperature in a water bath.

This method is well-known for being a precise and consistent way to cook meat or fish evenly.

WHY SOUS VIDE PORK SHOULDER?

Pork shoulder is the traditional cut for pulled pork because it has less fat.

When compared to traditional methods such as the crock pot, instant pot, or oven, sous vide cooking makes the meat much more tender and juicy.

• The sous vide machine evenly cooks the pork from edge to edge, and it’s low-stress cooking because it eliminates short windows of time for perfect doneness.

• It’s actually quite simple to make, and there’s no need to brine the meat because your sous vide machine will do the majority of the work for you. Once you’ve tried it, you’ll never go back to the old way!

• It’s ideal for preparing ahead of time and then finishing in the oven or smoker before serving.

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HOW TO COOK SOUS VIDE PORK SHOULDER?

1. Pork shoulder can be found in the meat section of most supermarkets. It usually weighs 4-6 pounds and has a layer of fat on the bottom. This recipe works with both bone-in and boneless chicken. I prefer bone-in for the added flavor. It’s also known as pork butt or Boston butt.

2. To begin, season the pork shoulder with a dry rub. It could be as simple as salt and pepper, but I usually season with paprika, oregano, garlic, and cumin. I also like to add pineapple juice, which out the best flavors in the pork.

3. Then, seal the zip-lock bag with the seasoned pork shoulder and pineapple juice using the “water displacement” technique (see recipe for details).

4. The vacuum-sealed pork shoulder should then be cooked in a sous vide water bath at 165°F (74°C) for 16 to 24 hours. When the pork shoulder is done, take it out of the bag and shred it with two forks.

5. I like to broil the shredded pork for a few minutes to crisp up the edges. Then drizzle with BBQ sauce and serve alongside sandwiches!

WHAT TYPE OF PORK SHOULD BE USED?

When making pulled pork, I like to use a bone-in pork butt, also known as a Boston butt. The pig’s butt cut is actually located in the upper part of the shoulder, directly in front of the front leg.

A joint bone and, more often than not, the shoulder blade will be found in the Boston butt. These bones will add flavor to the meat but will increase the overall weight of the purchase.

A boneless pork butt can also be substituted. There are no kinks to work around, and the price for this convenience may be higher. Everyone has a personal preference.

When it comes to cooking pork, sous vide cooking is unrivaled. On New Year’s Day, we serve sous vide pork and sauerkraut for good luck, and juicy sous vide boneless pork chops are a weeknight favorite, all served with a side of sous vide potatoes.

WHY SOUS VIDE PORK SHOULDER AT 165°F?

The sous vide method allows you to cook the meat to the desired degree of doneness. I’ve cooked sous vide pork shoulder numerous times, and my favorite setting is 165°F / 74°C for approximately 18 hours.

The pork is very tender and moist at this temperature, and it can be easily shredded with forks.

The texture is much more juicy than with traditional methods. If you want to experiment with different temperatures, here’s a chart:

WHAT ARE THE ADVANTAGES OF SOUS VIDE A PORK SHOULDER?

When cooking a tough piece of meat, such as a pork shoulder with a lot of connective tissue, cooking it at a low temperature for an extended period of time will yield meat that falls apart while retaining all of the juiciness and flavors that we love in pork shoulder.

Sous vide cooking allows for precise temperature control without the need to monitor the cook.

• Meal prep: Cook the pork shoulder ahead of time and finish it on the grill, smoker, or in the oven when ready to serve.

• Cooking without stress – once the shoulder is in the sous vide, there is no need to attend to it. Without your assistance, the circulator will maintain a precise temperature. Essentially, it is a’set it and forget it’ system.

• Self-basting – The pork will baste itself in its own juices, making full contact with all surfaces. Any spice rub you use on the pork will infuse it even more.

• Choose your texture – Unlike other cooking methods, sous vide allows you to select your preferred texture based on the temperature of the water.

• Less smoker/grill time – After the first 2-3 hours on a smoker, the meat has lost its smoky flavor. You can get the amazing smoky flavor and crust by using a 2-step cooking method without leaving it on the grill/smoker for hours on end.

HOW LONG TO SOUS VIDE PORK SHOULDER?

This post’s pork shoulder was cooked for 18 hours. You can remove it after 16 hours or cook it for up to 24 hours at 165°F.

HOW TO KEEP SHREDDED PORK MOIST?

There will be some liquid in the bag from the pork as it cooks. Don’t waste the juices. Toss the shredded pork with 1 cup of the juices to combine. This will help to keep the pork moist.

HOW TO MAKE THE BEST PULLED PORK SANDWICH?

Toast some hamburger buns with a little butter under the broiler until lightly browned.

Assemble the sandwich by layering some shredded pork on the bun and sprinkling some BBQ sauce on top. You can also serve the pork with coleslaw on top.

SHOULD YOU SMOKE THE PORK BEFORE OR AFTER SOUS VIDE?

There is some debate over whether to smoke the pork shoulder before or after it is sous vide. In my opinion, it should be cooked sous vide first, then finished in the smoker or oven.

The reason for this is that the flavorful bark formed in the BBQ would be broken down if it was then cooked sous vide.

TIPS FOR MAKING THE BEST SOUS VIDE PORK SHOULDER:

• If you have a vacuum seal bag, use it to seal the bag. However, a ziplock bag can also be used. Just keep the seams above the water so the bag doesn’t pop open during the long cooking process.

• Cover the pot: To prevent water evaporation, cover the sous vide container with a lid. If you’re using a regular pot, cover it with aluminum foil. You should also check the water level several times to ensure that the meat is completely submerged.

• Plan ahead of time: sous vide cooking pork shoulder takes 16-24 hours. So begin cooking at least a day ahead of time. You can also prepare it ahead of time and then broil it in the oven when you’re ready.

• Is it possible to overcook sous vide pork shoulder? Although sous vide meat cannot be overcooked, it can become mushy if left in the sous vide water bath for an extended period of time.

• What is the best way to reheat sous vide pork shoulder? Although it can be reheated in the microwave, I recommend warming it in a 350°F oven for about 5 minutes, or until warmed through.

• Is it possible to freeze pulled pork? Yes, it does freeze well. It will keep for up to 2 months if stored in an airtight container.

Frequently Asked Questions

Super Tender Sous Vide Pork Shoulder Recipe

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(2 votes, average: 4.50 out of 5)
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4.5 from 2 reviews

• Author: Jamasine J
• Prep Time: 20 minutes
• Cook Time: 18 hours
• Total Time: 18 hours and 20 minutes
• Yield: 8 servings

Print Recipe

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Description

Sous Vide Pork Shoulder is incredibly simple to prepare and always comes out flavorful and tender! Plus, it’s a tried-and-true recipe. Simply set the temperature to your preferred doneness, and there is no risk of overcooking!

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Ingredients

Sous Vide Pork Shoulder

• ▢4-5 pounds pork shoulder or pork butt (bone-in or boneless)
• ▢2 teaspoons salt
• ▢1 teaspoon ground black pepper
• ▢1 1/2 tablespoons ground cumin
• ▢1/2 teaspoon paprika
• ▢2 teaspoons dried oregano
• ▢4-5 cloves garlic smashed
• ▢3/4 cup pineapple juice or orange juice

For Pulled Pork Sandwiches

• ▢1 cup barbecue sauce
• ▢hamburger buns
• ▢butter optional

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Instructions

1. Season the pork with salt, pepper, cumin, paprika, smashed garlic, and dried oregano in a small bowl.
2. Rub the seasoning all over the pork shoulder.
3. Sous Vide Pork Shoulder: Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to 165°F (74°C). If you want to cook them to different degrees of doneness, follow the instructions in the post above.
4. In a large vacuum seal bag or zip-lock bag, combine the seasoned pork and pineapple juice. If you’re using zip-lock bags, use the “water displacement” technique to seal them: seal all but one corner of the bag and slowly place it in the water bath. Make certain that everything below the zip-line is submerged in water. Seal the rest of the bag.
5. Lower the bag into the water bath, making sure the meat is completely submerged and the seams are above the water.
6. Cover the pot with aluminum foil and cook for 16 to 24 hours on sous vide.
7. Remove the bag from the water bath when the timer goes off (do not discard the juices in the bag).
8. Transfer the shredded pork to a large baking sheet and shred with two forks. Spoon 1 cup of the bag’s juices over the pork and toss to combine.
9. Broil for 5-10 minutes on high heat, or until the edges of the pork have browned and become crispy.
10. To make the pulled pork sandwich, brush the hamburger buns with butter and toast them under the broiler until lightly browned. Assemble the sandwich by layering shredded pork on one half of the buns and covering with the bun tops. Serve immediately and enjoy!

Notes

Check the water level from time to time to ensure it is not too low.

Make it ahead of time: After the pork shoulder has been sous vide cooked, it can be stored in the refrigerator for up to 3 days before shredding.

You can cook a frozen pork shoulder for the same amount of time.

• Category: Pork
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 8 servings
• Calories: 574kcal
• Sodium: 739mg
• Fat: 41g
• Saturated Fat: 15g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 45g
• Cholesterol: 170mg

Keywords: Sous vide pork shoulder, pulled pork shoulder, sous vide recipe, pork shoulder recipe

Other recipes to try:

Sous Vide – Pulled Pork with Carolina-Style Mustard-Vinegar Sauce

Tender Smoked Sous Vide Pork Shoulder

Sous Vide Pulled Pork Shoulder for Tacos or Sandwiches

We’ve been eating a lot of pork lately. While we enjoy cooking pork in the Instant Pot, such as these Instant Pot Korean pork ribs or these Instant Pot pork chops, sous vide has quickly become one of our favorite methods of cooking pork.

WHY THIS RECIPE WORKS?

• When using the sous vide, it’s nearly impossible to overcook or dry out pork tenderloin. Because the water bath maintains a constant temperature, the internal temperature of the pork remains constant. As a result, the pork is always cooked to your preferred level of doneness!

• Cooking pork tenderloin sous vide takes only a few minutes. It can be cooked in as little as 2 hours, but if you need to run errands or prepare side dishes, you can leave it in the water bath for up to 4 hours without affecting the quality or texture of the pork.

• It’s ideal for hectic weeknights or special occasions. Because there is very little hands-on time and the pork cooks quickly in the sous vide, it’s ideal for a quick weeknight dinner or a fancy weekend meal with friends. And there are a plethora of side dish options that go perfectly with this pork. (A list is included at the end of this post)!

WHAT IS SOUS VIDE?

Sous vide is essentially a method of cooking that employs an immersion circulator.

This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.

Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.

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HOW TO SEASON SOUS VIDE PORK TENDERLOIN?

Before putting my pork tenderloin in the bag to sous vide, I season it simply with salt and pepper and a couple sprigs of thyme.

If you want to season the pork even more, use a dry rub or thick sauce to season sous vide pork tenderloin.

The reason for this is that the bag must be vacuum sealed prior to the sous vide cooking process. Marinades with a lot of liquid can make the sealing process difficult.

PORK TENDERLOIN TIME AND TEMPERATURE:

After much experimentation, we discovered that cooking marinated pork tenderloin at 60C/140F for 2 hours is the ideal combination.

Two hours of cooking time breaks down the connective tissue (collagen), resulting in extremely tender, juicy pork.

In addition, cooking the tenderloin at 140F ensures that the pork is a beautiful medium rare with great texture.

Just make sure you have a dependable sous vide that accurately regulates the bath temperature, or your results may vary (check out the Anova or Joule).

Although this time and temperature combination is our favorite, we recommend that you experiment with different combinations to find your personal favorite.

Our cooking guide can always assist you in determining the ideal time and temperature.

CAN YOU SOUS VIDE FROZEN PORK TENDERLOIN?

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 fridge, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.

The only thing you’ll have to change is the cooking time. If you’re cooking frozen pork tenderloin sous vide, we recommend adding an hour to the cook time, for a total of three hours.

CAN YOU SOUS VIDE PORK TENDERLOIN IN ITS ORIGINAL PACKAGE? 

In general, rebagging meat before cooking sous vide is safer. Store packaging can differ, as can the types of seals used.

Some are glued, while others are heat sealed. Packaging that has been glued together will come apart during the sous vide process.

Heat sealed packaging is distinguished by the rough pattern where the seal is located.

Remove any labels that may have fallen off and become lodged in the air flow chamber if you are cooking in the original packaging.

RECOMMENDED SEARING METHODS FOR PORK TENDERLOIN:

Searing is by far the most important step in sous vide cooking. You’ll need to get a rich sear on your food if you want it to look Michelin-star quality.

If you don’t, your dinner guests will wonder why they let you cook again. If you want a fantastic sear, you must:

1. Using a paper towel, completely dry the meat.

2. Season liberally with salt or seasoning of choice.

3. Extremely high temperatures are used to sear.

At this point, you should decide on the best searing method. We recommend pan searing, grilling, or using a searing torch for pork tenderloin.

The trick is to heat up the pan, grill, or torch before searing for 1 to 2 minutes on each side. This results in a quick, high-quality sear that does not dry out the pork.

EXPERT TIPS

• Removing the air from the bag is an important step that should not be overlooked in order to prevent bacteria from entering the bag.

• In the water bath, the pork tenderloins may float. They should be completely submerged for even cooking. To keep the bag from floating, weigh it down with something heavy, such as a wet towel or this sous vide sinker weight.

• If air gets into the bag, simply open it, let the air out, and reseal it.

• To get the best crust, pat the pork dry with paper towels before placing it in the hot skillet.

• Before adding the pork, the skillet should be extremely hot so that it sears quickly without overcooking.

• Pork tenderloins should not be seared for more than 45-60 seconds per side or they will overcook.

• If you don’t want to use sherry in the marinade, just use vegetable or chicken stock instead.

Frequently Asked Questions

Cooked to Perfection Sous Vide Pork Tenderloin Recipe [2022] (Marinated)

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 15 minutes
• Yield: 4 servings

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Description

Every time, sous vide is the best and easiest way to cook pork tenderloin! Keep your tenderloin juicy and tender as is, or serve it with blackberry bbq sauce!

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Ingredients

• 1 lb Pork tenderloin
• ▢5-10 Thyme sprigs or ½ teaspoon dried thyme rosemary or savory are good substitutes
• ▢1 teaspoon Salt
• ▢½ teaspoon Pepper
• ▢1 tablespoon Olive oil for brushing
• ▢½ c Blackberry sauce (link to recipe and cheater version below)

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Instructions

1. Fill your heat-safe pot or container to at least 6 inches deep, connect your sous vide machine, and preheat to your desired temperature.
2. 135 degrees Fahrenheit is extremely rare, while 140 degrees Fahrenheit is considered medium rare, as evidenced by these photographs. You can raise the temperature to 150°F if you prefer it more done. I don’t recommend cooking it any hotter because your pork will suffer as a result.
3. Season your pork tenderloin liberally with salt and pepper, then sprinkle with thyme. Remove all air from the meat and place it in a sealable plastic bag. You can use a vacuum sealer to do this, or you can displace the air by slowly immersing the bag in water until it is airless and sucked flat to the pork and itself, then seal.
4. Clip the bag to the side of your pot to keep it from floating into the sous vide machine. Set a one-hour timer and walk away! This is an excellent time to take a break or finish the rest of your meal.
5. After an hour, you can leave the pork at the same temperature for another hour, or even two if necessary, without compromising the quality or doneness.
6. Preheat a pan or outdoor grill (BBQ) to high when you’re ready to finish your dish. Remove the pork from the hot water bath, discard the herb sprigs, and pat dry with a paper towel.
7. Brush lightly with olive oil all over before placing on a pan or grill to sear. (Don’t leave it on any one side for too long; you just want some browning or grill marks.) Turn until each side has some color, then transfer to a plate and rest for a few minutes before slicing and serving.
8. I served it with my Blackberry BBQ sauce on the side. You can make that or reduce the juices left in the cooking bag in a pan, add some fresh chopped thyme and butter, and drizzle that over as well. To be honest, this is so flavorful that you can eat it on its own.
9. Tip: Brush your barbecue sauce on before grilling to allow it to caramelize. It works wonderfully and tastes even better!
10. Don’t have time to make your own BBQ sauce? To kick things up a notch and impress your friends, combine a cup of your favorite store-bought sauce with 1 cup of blackberries in a blender.

Notes

NOne

• Category: Pork
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 230kcal
• Sugar: 12g
• Sodium: 1008mg
• Fat: 8g
• Saturated Fat: 2g
• Trans Fat: 1g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 24g
• Cholesterol: 74mg

Keywords: Sous vide pork tenderloin, pork tenderloin recipe, sous vide, pork tenderloin, sous vide pork tenderloin recipe

Alternative recipes to try:

Sous Vide Pork Tenderloin with Ginger, Honey and Rosemary

Sous Vide Pork Tenderloin Recipe – Maple Mustard

Sous Vide Pork Tenderloin With Pineapple Glaze

Alternative video recipe:

How to Cook Pork Tenderloin Perfectly with Sous Vide

We guarantee that this will send you on a one-way trip to Flavortown. Then, just before serving, we brush the ribs with BBQ sauce for a delicious glazed finish.

The days of cooking dry spare ribs, St. Louis style ribs, baby back ribs, and country style ribs are over, thanks to the sous vide. Make this recipe as soon as possible.

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WHAT IS SOUS VIDE?

Sous vide is essentially a method of cooking that employs an immersion circulator.

This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.

Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.

WHAT ARE SOUS VIDE BABY BACK RIBS?

Contrary to popular belief, baby back ribs are not derived from young pigs. The rib cage of a pig varies in length and curvature of the bones, and it tapers over the animal’s length.

Baby back ribs originate at the top of the rib cage, just below the loin muscle, and between the spare ribs and the spine.

Meatier baby back ribs have a milder flavor than their spare rib counterparts. Because of the mild flavor, we must exercise extreme caution when it comes to moisture and dilution.

Cooking the baby back ribs sous vide simulates the low and slow controlled application of heat that smoking requires.

WHAT MAKES GOOD BABY BACK RIBS?

Ribs are delicious because of their texture. The magic we’re attempting to recreate is the perfect balance of fall-off-the-bone and solid mouthfeel.

I used to think that baby back ribs should fall apart like braised short rib or carnitas when I was younger, and boy was I wrong.

There’s something to be said for the succulent texture of baby back ribs, which is really lost when they’re broken down too much.

REMOVING THE MEMBRANE

A membrane is a piece of tissue attached to the underside of a pork rib. The membrane, unlike connective tissue, does not soften when cooked.

As a result, we want to get rid of that baby to make sure the ribs don’t have any tough, chewy spots.

This is how you do it:

1. Slide a small knife under the membrane and over a bone at the edge of the rack.

2. Pull up on the membrane with the knife to loosen it.

3. Then, using a paper towel, grab the edge of the membrane and pull it off. It is possible that it will not come off in one piece, so remove it in smaller pieces if necessary.

4. And presto! Your ribs are now ready to season and cook.

PACKAGING

Putting ingredients in an airtight bag or container is a critical step in the sous vide process.

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 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 the air out of the bag.

BABY BACK RIB TIME AND TEMPERATURE

After much trial and error, we discovered that cooking baby back ribs at 74C/165F for 12 hours is the ideal combination.

By leaving the pork ribs in for 12 hours, the connective tissue (collagen) is broken down, resulting in an extremely tender rack of ribs.

In addition, cooking it at 165F is the sweet spot for juicy, delicious baby back ribs.

Just make sure you have a dependable sous vide that accurately regulates the bath temperature, or your results may vary (check out the Anova or Joule).

CAN YOU SOUS VIDE FROZEN RIBS?

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 fridge, 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 sous vide cooking the baby back pork ribs for 12 hours, there is no need to add any additional time.

EXPERT TIPS

• Removing the air from the bag is an important step that should not be overlooked in order to prevent bacteria from entering the bag.

• Because we’ll be cooking these ribs for up to 36 hours, you’ll need to keep the water level high and the air out of the bag to prevent bacteria from forming.

• Don’t forget to remove the membrane (or silver skin) from the back of the ribs. The texture is tough and chewy, detracting from the tenderness of the beef.

• The longer the ribs are cooked, the more tender they will become.

• Make sure your grill is hot enough so the ribs get crispy on the outside quickly.

• Grill or broil the ribs for no more than 1-2 minutes per side, or they will overcook and become dry.

• Before grilling or broiling these ribs, slather on some homemade barbecue sauce to enhance the BBQ flavor!

Frequently Asked Questions

Fall-of-the-Bone Sous Vide Baby Back Pork Ribs

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(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 10 hours
• Total Time: 10 hours and 10 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Baby back ribs that fall off the bone are made tender with low and slow heat using the sous vide method and charred on the grill.

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Ingredients

•  
• ▢1 rack baby back ribs
• ▢1/4 cup yellow mustard
• ▢1/4 cup liquid smoke
• ▢1/2 cup BBQ Rub
• ▢BBQ Sauce optional

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Instructions

1. Place the sous vide machine in a water bath and set the temperature to 1650F.
2. Using a sharp knife, cut the rack of ribs into four equal pieces.
3. Brush both sides of the ribs with the yellow mustard and liquid smoke mixture.
4. Evenly distribute the BBQ rub over both sides of the ribs.
5. Brush the ribs with the mustard-smoke mixture.
6. Place the rib section in vacuum bags or heavy-duty freezer bags, and remove as much air as possible from the bags.
7. Cook the sealed ribs in the sous vide setup for 9 hours. Try 6 to 7 hours for less tender ribs.
8. When the ribs are done cooking, remove them from the water.
9. Remove from the bags without rinsing or drying.
10. If desired, char the ribs on a two-zone grill or under the broiler.
11. Before charring the ribs, brush them with BBQ sauce.

Notes

Reduce cooking time for less tender ribs.

• Category: Pork
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 408kcal
• Sugar: 1g
• Sodium: 165mg
• Fat: 25g
• Saturated Fat: 9g
• Carbohydrates: 19g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 98mg

Keywords: Sous vide recipe, sous vide, sous vide baby back pork ribs, baby back pork ribs recipe

Other recipes to try:

Sous Vide Baby Back Ribs With Balsamic Honey Barbecue Sauce

Sous-Vide Southern Baby Back Ribs

Baby Back Ribs With Sweet And Sticky Barbecue Sauce