Imagine cutting into a piece of pork belly so tender it literally melts in your mouth, with a crispy exterior that crackles with every bite. This isn't just another recipe—it's a transformative culinary experience that will elevate your cooking from ordinary to extraordinary. Our sous vide pork belly method guarantees restaurant-quality results right in your own kitchen, turning a simple cut of meat into a gourmet masterpiece that will have your guests wondering if you've secretly trained in a professional kitchen.
Prep Time: 30 mins
Cook Time: 10 hrs
Total Time: 10 hrs 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 pounds of pork belly
- Salt
- Pepper
- 1 tablespoon of five-spice powder
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
Instructions
- Remove pork belly from refrigerator 30 minutes before cooking to bring to room temperature. Pat the meat completely dry with paper towels.
- Season pork belly generously with salt, pepper, and five-spice powder, ensuring even coverage on all sides of the meat.
- Prepare your sous vide water bath and set temperature to 165°F (74°C). This temperature ensures tender, succulent meat with proper fat rendering.
- Place seasoned pork belly in a vacuum-seal or high-quality zipper-lock bag. Remove all air to prevent floating during cooking.
- Carefully submerge the sealed bag into the preheated water bath. Cook for 10 hours to break down connective tissues and create melt-in-your-mouth texture.
- After cooking, carefully remove bag from water bath. Immediately transfer pork belly to an ice bath to stop cooking process and preserve texture.
- Remove pork belly from bag and pat dry. Mix soy sauce and honey to create a glazing mixture.
- Preheat broiler or heavy cast-iron skillet to high heat. Brush pork belly with honey-soy glaze.
- Sear pork belly for 2-3 minutes per side until exterior is crispy and caramelized, brushing with additional glaze.
- Let rest for 5 minutes, then slice into desired thickness. Serve immediately with extra glaze on the side.
Tips
- Temperature Precision: Use a reliable sous vide device to maintain exact temperature, which is crucial for achieving the perfect texture.
- Drying is Key: Ensure the pork belly is completely dry before seasoning to help create a crispy exterior during the final searing.
- Seasoning Technique: Apply the five-spice powder, salt, and pepper generously and evenly for maximum flavor penetration.
- Bag Selection Matters: Use high-quality vacuum-seal or thick zipper-lock bags to prevent any water intrusion during the long cooking process.
- Patience Pays Off: The 10-hour cooking time might seem long, but it's essential for breaking down connective tissues and creating that melt-in-your-mouth texture.
- Searing Technique: When finishing, use extremely high heat to create a quick, crispy exterior without overcooking the already-tender meat.
- Resting is Crucial: Always let the meat rest for a few minutes after searing to allow juices to redistribute, ensuring maximum flavor and tenderness.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 5g
Protein: 25g
Fat: 40g
Saturated Fat: 15g
Cholesterol: 120mg
