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Sweet, savory, and virtually-effortless sous vide pork belly is nothing short of amazing. This low-and-slow, hands-off cooking method produces impossibly tender pork belly, marinated in a simple mixture of soy sauce, honey, and lemon juice. Pair it with rice, noodles, or your favorite veggies for a satisfying meal that’s both easy and impressive.

3/4-angle view of sous vide pork belly on a white plate. The meat is garnished with sesame seeds and green onions.

🍴What Makes This Recipe So Good

No need for any additional sauces or seasonings with this recipe! Honey, soy sauce, and lemon juice melt together, marinating the pork belly as it cooks. Not only will your slices of pork be perfectly tender, they will also be deliciously flavored.

Slow and steady wins the race with this delicious pork belly. Because it’s temperature-controlled, there’s no worrying about over or under cooking. This recipe is foolproof, just place sealed bag into your preheated water and wait.

Not sure what to serve with your pork belly? Luckily, it’s super versatile! Salads, baked veggies, and potatoes, like hasselback sweet potatoes, or cheesy mashed potatoes are delicious choices. For any picky eaters, you can go with some classic mac and cheese.

👩‍🍳 Chef’s Tips

Sous vide pork belly is a great make-ahead option. Cook pork up to 4 days before you plan to serve. Keep sealed in bag and place in fridge, or freeze for up to 1 month. For reheating, use sous vide to heat water bath to 100° Fahrenheit. Place into water bath for 1 hour, until warmed through. Then, follow instructions for searing.
All meat must be fully submerged for proper cooking. Squeeze all air out of the bag before placing into water bath. If your bag floats up after placing in preheated water bath, you may have excess air. See Notes for an easy way to remove excess air.
You can have fun with seasonings! If you want to skip the marinade, you can keep it simple with sea salt and freshly cracked black pepper. For more flavor, you can use garlic powder, chili powder, or even smoked paprika.

Close-up of sous vide pork belly, garnished with white sesame seeds and sliced green onions, on a white plate.

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Sam Guarnieri

Sam is a travel, food, and fitness enthusiast from the New York metro area who loves creating new and inventive recipes. Her love of food goes all the way back to her early childhood, cooking alongside her mom and Nonna – the two best cooks she knows! She's a big believer that good-for-you food can still explode with flavor and (most importantly) be easy to make. When she's not in the kitchen, Sam can usually be found planning her next vacation, spending time outdoors, or bingeing the latest Netflix docu-series.