There’s something almost magical about pork belly. The first time I made this recipe, I remember my son standing by the griddle, eyes wide, waiting for that first bite. The sizzle hit the Blackstone, and the smell of caramelized soy, garlic, and ginger drifted through the air. By the time those cubes of pork belly were crisped up and golden, he was practically bouncing on his toes. And when he finally took a bite, he looked up and said, “This is the best thing you’ve ever made.”
That’s the power of pork belly done right—it makes people stop mid-bite, forget the world for a moment, and just savor.
The beauty of this dish is that it looks and tastes like something you’d order at a fancy restaurant, but the process is surprisingly straightforward. You start with a marinade that balances salty, sweet, and savory flavors. Then the pork belly takes a long bath in the sous vide, slowly transforming into something incredibly tender and juicy. By the time you crisp it up on the griddle, it’s already packed with flavor—those golden edges are just the cherry on top.
Around here, this recipe has become a family favorite, one of those dishes I can count on to bring everyone to the table fast. We usually cut the pork belly into cubes and crisp them up, but for a real treat, we’ll slice it instead and use it with my Okonomiyaki recipe. The pork’s rich flavor pairs beautifully with the savory Japanese pancake, and it’s another way this dish always steals the show.
Sous Vide Asian Pork Belly
Equipment
- 1 Immersion Circulator AKA Sous Vide Wand
Ingredients
- ½ cup Light Soy Sauce
- ½ cup Brown Sugar
- 10 drops Sesame Oil
- ½ tsp Fish Sauce
- 1 tbsp Mirin
- 1 tbsp Rice Wine Vinegar can substitute Apple Cider Vinegar
- 1 ½ tbsp Chopped Garlic Fresh or Jarred
- 1 tbsp Grated Ginger Frozen Ginger grates really well
- ½ Lemon – Juiced can substitute Lime, or Orange
- 2-3 lbs Pork Belly
Instructions
Make the Marinade
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, fish sauce, mirin, apple cider vinegar, garlic, and ginger.
- Optional: squeeze in a little citrus juice (lemon, lime, or orange) for freshness.
Marinate the Pork Belly
- Place the pork belly in a large zip-top bag.
- Pour the marinade over the meat, seal the bag, and press out as much air as possible.
- Massage the marinade around the pork so it’s evenly coated.
Cook Sous Vide
- Preheat your sous vide to 170°F.
- Submerge the sealed pork belly bag into the water bath, clipping the top to keep it from floating.
- Cook for 10 hours.
- (Crockpot alternative: Place pork belly and marinade into a slow cooker and cook on low for 4–6 hours until tender.)
Cube the Pork Belly
- Remove the pork from the bag. (Don’t throw away the liquid—it makes a great glaze if you simmer it down.)
- Cut the pork belly into 1-inch cubes.
Crisp on the Blackstone (or Grill)
- Heat your Blackstone (or griddle/pan) to medium-high and drizzle on a little oil.
- Place the pork belly cubes onto the hot surface.
- Sear each side until caramelized and crispy. Watch the heat—the sugar in the marinade can burn quickly, so turn it down if needed.
Video
Notes
Serving Suggestions
Serve these crispy pork belly bites hot off the griddle. They’re incredible on their own, but you can also:- Toss them in a glaze made from the reduced marinade.
- Serve over steamed rice with a side of pickled veggies.
- Add to bao buns with hoisin sauce and cucumbers.
- Pair with a crisp Asian slaw.
Final Thoughts
This dish is a family favorite in my house—my son especially loves it. It’s easy, comforting, and completely irresistible. Whether you use sous vide or a crockpot, you’ll get unbelievably tender pork belly with that perfect balance of crunch and melt-in-your-mouth goodness.
Give it a try, and let me know in the comments how yours turns out!
