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.
🍴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.
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For the Sous Vide Pork Belly
- 2 pounds pork belly sliced into 2-inch wide strips
- ¼ cup soy sauce
- ¼ cup honey
- 1 tablespoon lemon juice
- 1 tablespoon neutral oil
Serving Suggestions (All Optional)
- 2-3 tablespoons sliced green onions
- sesame seeds
- steamed rice
- stir-fried vegetables
- Large pot or other large, heat-resistant container
- Sous vide immersion circulator
- Small mixing bowl
- large food-safe vacuum sealing bag or large sealable food-safe plastic bag
- vacuum sealer optional, see Notes for alternative
- Large skillet
- Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 165° Fahrenheit. Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.
- Add soy sauce, honey, and lemon juice to small mixing bowl. Whisk ingredients together until fully combined.
- Place pork belly in food-safe plastic bag. Pour marinade mixture into bag and toss or flip pork belly as needed to completely coat in marinade.
- Remove as much air from bag as possible with vacuum sealer or water displacement method (see Notes) and seal bag completely. Place sealed bag in preheated water bath, making sure to submerge pork belly completely.
- Cook pork belly, fully submerged in water, 10 hours. Note: Food must be fully submerged to cook properly. If food won't submerge on its own, attach pie weights or silverware to bottom of bag for extra weight.
- After 10 hours, remove bag from water bath and set aside.
- Heat large skillet over medium-high heat. Once skillet is warm, add oil and swirl pan to distribute oil evenly across surface. Continue heating skillet until oil is hot and shimmery.
- When oil is hot, transfer pork belly from bag to skillet. Sear 1 to 2 minutes or until golden, then flip pork belly slices over and sear 1 to 2 minutes more.
- Transfer seared pork belly to serving plate. Garnish with sesame seeds and sliced green onions if desired and serve warm with preferred sides.
- Water Displacement Method: If you don’t have a vacuum sealer, place flank steak in an appropriately-sized sealable food-safe bag and seal the bag halfway across the top. Heat the water with the sous vide immersion circulator as instructed, then slowly lower the half-sealed bag into the heated water. The temperature difference outside the bag will force the air out of the bag – you should see the plastic cling to the meat. Once the food is entirely submerged and the air is all out, seal the bag completely and continue with the recipe.
- Make it Keto: Use a keto-friendly honey-flavored or maple-flavored sweetener.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.