Sous Vide Asian Pork Belly
This crispy sous vide pork belly recipe is tender, flavorful, and perfectly caramelized. The pork belly marinates in a sweet-savory blend of soy, garlic, ginger, and sesame before cooking low and slow in the sous vide for 10 hours. A quick sear on the Blackstone (or grill/skillet) finishes it with irresistible crunchy edges. Restaurant-quality flavor, made simple at home.
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.