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    Home » Appetizer Recipes

    Sous Vide Asian Pork Belly

    Jul 16, 2018 · 66 Comments

    2089 shares
    Jump to Recipe

    Today I am sharing a recipe for one of my favorite cuts of meat…The humble Pork Belly. Pork belly is something I enjoy making (and eating!!) so I decided to try a new technique when making it and did a Sous Vide Asian Pork Belly.

    Sous Vide Pork Belly cut into cubes

    Some people have yet to embrace sous vide cooking, it took me a while. I don’t know about you but when new cooking gadgets come out, often I say to myself…I like how I do it or I can do that with what I have, however, once I decide to try the “it” out, I am like what took me so long!

    It was the same way with digital cameras for me and sometimes I am like that with new to me foods. Then, the next thing you know I am all about it. Is it just me??

    Table of Contents

    • Why Sous Vide?
    • Favorite recipes with pork to try
    • Sous Vide Asian Pork Belly
      • Ingredients  1x2x3x
      • Instructions 
      • Nutrition

    Why Sous Vide?

    Here’s the thing about sous vide cooking. You end up with incredibly moist, tender proteins (meat and fish). Sure you sous vide other things like eggs, veggies, and even some desserts. However, for me, meat and certain seafood’s are what sous vide cooking are all about.

    Sous Vide Asian Pork Belly Shown sliced open being held with red chopsticks

    I mean, just LOOK at that sexy bite! Super-moist on the inside and everything you want it to be on the outside! Swoon!

    One of the coolest gadgets on the market is a FoodSaver® Vacuum Sealing System. When you cook sous-vide, FoodSaver® FoodSaver® Sous-vide Vacuum Seal Bags are your BFF’s!

    They are air-tight and don’t float up which is important when cooking sous-vide. The heat seal is perfect as well, so no worries about anything leaking after it seals.

    FoodSaver

    This machine has saved me money in the years I have had it! It is great for prepping for sous vide cooking. Fantastic for portioning and freezing meats, grains, vegetables and more AND I love using the heat seal to reseal all the bags of chips and snacks my family tear open. Keeps things FRESH!

    You can easily prolong the life of good buys at the grocery store, farmers market or wherever you shop.

    FoodSaver Sous Vide Asian Pork Belly

    Ingredients

    • pork belly 
    • soy sauce
    • garlic paste or minced garlic
    • ginger paste or minced ginger
    • sesame oil
    • chili with garlic sauce
    • brown sugar
    • 1 tsp fresh lime juice
    • ¼ tsp cornstarch 

    After the sous-vide part was complete, I placed the pork belly pieces in the fridge overnight. The next evening, I sliced them into chunks and pan seared them. I then made a super simple glaze and served them with some grilled scallions and rice.

    I was happy how my Sous Vide Asian Glazed Pork Belly turned out. It was so moist and flavorful.

    Sous Vide Asian Pork Belly - Melt in your mouth delicious!

    I know not everyone is comfortable cooking sous vide, so if you are dying for some homemade pork belly, check out my recipe for Slow Roasted Pork Belly Bites over Jalapeno Slaw (below). I didn’t want to leave you hanging with no way to enjoy some delicious pork belly! Enjoy! XO Colleen

    Slow Roasted Pork Belly Bites over Jalapeno Slaw.

    Favorite recipes with pork to try

    • Lemon Pepper Pork Chops
      15 Minute Pan Fried Pork Chops
    • The BEST Homemade Food Gifts Bacon Jam - Easy to make and adds such dimension to vegetables, sandwiches, burgers and more! Makes a great food gift!
      Bacon Jam Recipe
    • Pulled Pork Pizza
    • Delicious & easy recipe for Asian Pork Meatballs and bonus they are Gluten Free, no filling!
      Asian Pork Meatballs With Ginger Honey Sauce

    Since I am neither a registered dietitian or nutritionist, I use a WordPress plug in to calculate the nutritional information. This post contains affiliate links, which means if you click on one and happen to purchase something, I may receive a small commission. 

    Sous Vide Asian Pork Belly

    Sous Vide Asian Pork Belly

    Colleen Kennedy
    Once I discovered pork belly, I was smitten! This recipe for Sous Vide Asian Pork Belly is delicious and easily adapted to the grill.
    4.78 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 hours hrs 15 minutes mins
    Total Time 10 hours hrs 15 minutes mins
    Course Appetizer
    Cuisine American, Asian
    Servings 8 servings
    Calories 684 kcal

    Ingredients
      

    • 2-3 pounds pork belly either one piece or two smaller ones
    • Cooking Liquid
    • 1 cup soy sauce
    • 2 TBS garlic paste or minced garlic
    • 1 teaspoon ginger paste or minced ginger
    • 2 TBS sesame oil
    • 3 TBS chili with garlic sauce
    • 1 TBS brown sugar
    • Glaze
    • 2 TBS brown sugar
    • ¼ cup soy sauce
    • 1 TBS sesame oil
    • 2 TBS chili with garlic sauce
    • 1 teaspoon fresh lime juice
    • ¼ teaspoon cornstarch for a stickier glaze

    Instructions
     

    • If your pork belly has actual skin on the fattier side, slice that off. You can cut your pork belly into two strips or leave it whole. Your choice. My belly actually was purchased in two strips.
    • Combine all cooking liquid ingredients and whisk until combined.
    • Slide your meat into a sous-vide bag. Pour in the cooking liquid.
    • Use your FM2000 and vacuum seal your bag.
    • Prepare your sous-vide water and circulator.
    • Heat water to 170F and set the timer for 10 hours.
    • Once done, allow it to cool down for an hour and then place it in your refrigerator overnight.
    • When ready to enjoy, open the bag discard the marinade and pat your pork belly dry with paper towels.
    • Cut your pork belly into chunks…about 1 ½ - 2-inch pieces.
    • Make your glaze by combining all ingredients except the cornstarch.
    • Heat your glaze in a small pot to a boil. Scoop out a TBS or two into a ramekin and add the cornstarch, mix it well and return it all to the pot, bring to a boil and then remove from heat.
    • In a non-stick pan, place just a very small amount of oil (just enough to barely coat the pan. Heat the oil and add half of your chunks fattiest side down first. Allow the fat to cook and crisp up. Then add a small amount of the glaze to the pan. About a TBS or so and allow the fat to caramelize.
    • Watch it, because the sugar will allow it to burn if you are not careful. Some blackened bits are delicious, just control it. Working quickly, use tongs and allow each side of the pork belly to caramelize. No side will take as long as the first fatty side.
    • Repeat with the second batch (wiping the pan out and starting over is best).
    • Once finished. Brush with glaze and serve.

    Nutrition

    Serving: 8servingsCalories: 684kcalCarbohydrates: 9gProtein: 15gFat: 65gSaturated Fat: 23gCholesterol: 82mgSodium: 2277mgPotassium: 302mgFiber: 1gSugar: 6gVitamin A: 11IUVitamin C: 2mgCalcium: 22mgIron: 2mg
    Keyword pork belly,, Sous Vide Pork Belly
    Follow me on Tik Tok for 1 minute videos

     

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      Recipe Rating




    1. Terri says

      July 16, 2018 at 11:07 pm

      I love pork belly but have never made it- need to try this recipe! I’d also love a food saver- I am queen of the freezer !

      Reply
    2. Rust says

      July 17, 2018 at 6:18 am

      The pork belly is a dish I have wanted to try, and the Food Saver is an appliance I know I would get a lot of use out of.

      Reply
    3. Joanne Lee says

      July 17, 2018 at 1:42 pm

      Pork belly is one of my favorite foods! I usually roast them instead.

      Reply
    4. Meghan Malicoat says

      July 18, 2018 at 12:00 am

      The pork belly looks amazing! I think the food sealer would be awesome addition to the kitchen.

      Reply
    5. Carol ONeil says

      July 18, 2018 at 1:03 am

      5 stars
      I have never made this before. It looks amazing and if I was lucky enough to have left overs I would love to have this food saver to put it in.

      Reply
    6. shannon fowler says

      July 18, 2018 at 2:32 am

      This sounds like it would be really delicious. The food saver would be awesome to have. it would make meal prep for the work week so much easier.

      Reply
    7. Adriana says

      July 18, 2018 at 9:28 am

      I have never eaten pork belly. Should try this recipe.

      Reply
    8. Jeanne Coulombe says

      July 18, 2018 at 9:50 am

      I'm not a fan of pork belly but I would love to have a food saver for my home .

      Reply
    9. bn100 says

      July 18, 2018 at 11:04 am

      looks tasty

      Reply
    10. Sandy Klocinski says

      July 18, 2018 at 11:23 am

      Awesome recipe! I am a big pork belly fan. This looks fabulous. I love that you can stop the vacuum to avoid squishing the food but still seal the bag. The ones that hold rolls of bags and cut them are too big and bulky. Seems like something I could use

      Reply
    11. Brenna M says

      July 18, 2018 at 2:58 pm

      The pork belly looks really good, but it's super fatty, so I try to avoid it.
      The Food Saver, on the other hand, I really want one! Both for my emergency food stash, and because I do eat left overs a lot, but I'm bad about freezing them, for some reason, so I would not waste as much food.
      Thank you for the chance! =)

      Reply
    12. Michele Soyer says

      July 18, 2018 at 4:09 pm

      I would not eat the pork belly not because of the fat but because I don't care for asian spices.. I have a very old food saver and I struggle to keep it working.. this one looks wonderful....

      Reply
    13. Angelica Dimeo says

      July 18, 2018 at 4:58 pm

      I have never had pork belly but it sounds like it would be tasty

      Reply
    14. Darlene Carbajal says

      July 18, 2018 at 6:58 pm

      5 stars
      The pork belly looks so good and the food saver is something we need!

      Reply
    15. Christina Sparks says

      July 18, 2018 at 8:22 pm

      Do not think I have ever tried Pork belly, but the seasoning looks good.

      Reply
    16. Barbara Montag says

      July 19, 2018 at 3:31 am

      5 stars
      The pork belly looks finger licking good!
      A food saver would be so handy right now with the garden produce coming in.
      It's a great invention!
      thank you

      Reply
    17. Wendy R. says

      July 19, 2018 at 6:10 am

      I have to admit... I think Pork Belly is totally gross. Way too fatty for me, it's a texture thing!

      Reply
    18. Misty says

      July 19, 2018 at 3:06 pm

      4 stars
      I've never tried pork belly. The FoodSaver would be amazing to have & you could purchase in bulk to save money.

      Reply
    19. Kim Reynolds says

      July 19, 2018 at 3:55 pm

      5 stars
      I've made many things but pork belly isn't one of them. This looks like a good recipe to start with. The FoodSaver FM2000 is something I would love to try!

      Reply
    20. Anita Duvall says

      July 19, 2018 at 5:07 pm

      Pork happens to be my favorite meat. The Pork Belly looks and sounds so good. And I love the Food Saver.

      Reply
    21. Karen D says

      July 19, 2018 at 5:16 pm

      I haven't ever tried pork belly. The FoodSaver would be great, since I have a sousvide pod ($2 at my local thrift shop, and it's a beauty!)

      Reply
    22. John Zukowski says

      July 19, 2018 at 6:55 pm

      Looks tasty. My wife has been wanting one of these for a while.

      Reply
    23. Laura Griggs says

      July 19, 2018 at 9:08 pm

      5 stars
      i haven't had pork belly before but it sounds amazing
      I think the food saver would definitely help us not to waste food.

      Reply
    24. heather says

      July 19, 2018 at 9:14 pm

      The pork belly looks amazing and fresh. The sealer looks like a handy thing to have in the kitchen.

      Reply
    25. Debbie Welchert says

      July 19, 2018 at 10:23 pm

      I have never had pork belly before and would love to try it someday. It looks so darn good. I have always wanted a vacuum sealer and this one really sounds like it would be the one to get....

      Reply
    26. Cheryl Chervitz says

      July 20, 2018 at 1:37 am

      The pork belly sounds wonderful, and I have been wanting a food saver to keep my foods fresher.

      Reply
    27. Danielle Dooley says

      July 20, 2018 at 4:46 pm

      I sure do love pork belly! Tempted to try cooking Sous Vide!

      Reply
    28. Doreen says

      July 21, 2018 at 12:25 am

      I have never tried pork belly before and I don't think I want to try it. hahaha! I'm not big on eating pork. I would love to use the Food Saver system though. That would be awesome to use with the other meats that we have!

      Reply
    29. Kamla L. says

      July 21, 2018 at 12:51 am

      I love pork belly and your recipe looks absolutely scrumptious! I have been wanting to try the sous vide cooking technique. The FoodSaver® FM2000 would make it so much easier.

      Reply
    30. Tina W says

      July 21, 2018 at 6:21 am

      5 stars
      Pork Belly is like bacon's rich, sexy, sophisticated cousin: it is soooooo good.
      And I couldn't live without my FoodSaver: I care for my elderly father and it makes cooking his preferred meals in bulk and freezing so easy, and saves my sanity not having to cook two different meals every day. (and there are several family members who would happily take my old FoodSaver model if I win a new one!)

      Reply
    31. Brandy W. says

      July 21, 2018 at 2:51 pm

      4 stars
      I have a really old model food saver and I just love it. I have been looking to update. I have always just used it to package meat after I processed it. So using for cooking is an amazing idea.

      Reply
    32. Marilyn Nawara says

      July 22, 2018 at 8:37 am

      The Pork Belly looks delicious -- not something I would typically eat, but it does look good. Amazing how much air the foodsaver removes -- would be nice to have for meats and more.

      Reply
    33. Lynne B says

      July 23, 2018 at 7:18 pm

      I have a REALLY old Foodsaver. It takes a little coaxing to get it to work. So I'd love this one! And your sous vide pork belly looks delish! My mouth is watering.

      Reply
    34. Cynthia Richardson says

      July 23, 2018 at 11:43 pm

      Wow! That looks delicious.

      Reply
    35. Erin M says

      July 24, 2018 at 2:40 am

      I've never tried pork belly but it looks delicious.

      Reply
    36. Kayla klontz says

      July 24, 2018 at 4:01 am

      THe pork Belly looks amazing! THe food saver would be a life saver, I'd be able to buy meat and such in bulk and freeze it!

      Reply
    37. Jacob Bray says

      July 24, 2018 at 8:11 am

      The pork belly looks delicious! I'd love the food saver it'd help a lot n always come in handy!

      Reply
    38. donna porter says

      July 24, 2018 at 8:38 am

      5 stars
      The pork belly looks delicious and I will give this a try. I would love to have a food saver. It would keep my food fresh.

      Reply
    39. Holly Thomas says

      July 24, 2018 at 10:09 am

      5 stars
      I love pork belly and this recipe is very similar to one I make.

      Reply
      • Jose says

        October 27, 2019 at 4:41 am

        5 stars
        I have made this pork belly recipe and it is my go to for steam bun pork belly marinade and sous vide!

        Reply
        • Colleen says

          November 04, 2019 at 3:38 pm

          Fantastic! Thanks for the feedback Jose!

          Reply
    40. Tammy iler says

      July 24, 2018 at 3:43 pm

      It looks so good and I'm in need of a food saver!

      Reply
    41. Julie Waldron says

      July 24, 2018 at 6:14 pm

      I think the pork belly looks delicious. We process our own meat and the food saver would be great to have.

      Reply
    42. Andrea P. says

      July 24, 2018 at 6:52 pm

      I love pork belly! So much flavor! And I love to foodsaver because I hate when food goes bad.

      Reply
    43. Laurie Nykaza says

      July 25, 2018 at 2:04 am

      5 stars
      Im making it in the oven right now. Love the way you cooked it love to try it looks amazing

      Reply
    44. Laurel McKay says

      February 12, 2019 at 4:40 am

      5 stars
      Second go around for this recipe...both times turned out awesome! Only extra step I added was to refrigerate with a cast iron pot on top. It compresses the meat slightly so that it is easier turning in the pan when you are browning with the glaze. Brava!!

      Reply
      • Les says

        December 04, 2019 at 2:27 am

        Thanks for leaving a comment that had something to do with the recipe and not whether or not you had a food saver or liked pork belly. Very useful.

        5 out of 5 star commenter! Would read comment again! Lol.

        Reply
    45. Alyssa says

      March 27, 2019 at 8:59 am

      5 stars
      Colleen , how it looks delicious and tasty, looking forward to the weekend to cook pork, thanks!

      Reply
      • Colleen says

        March 29, 2019 at 12:33 pm

        Awesome! Hope you enjoy it!

        Reply
    46. Gus says

      April 08, 2019 at 11:06 pm

      This looks a lot like Indonesian babi pagang. Roasted, with grilled pineapple & sweet & sour sauce, gives me visions of my former hime

      Reply
      • Colleen says

        April 14, 2019 at 11:09 pm

        Hi Gus, I was unfamiliar with that dish, just looked it up and it sounds and looks delicious! Now I have to make it!

        Reply
    47. Kyle says

      July 02, 2019 at 1:48 am

      “Cut your pork belly into chinks”

      Might want to slap an edit on that one, Freud

      Reply
      • Colleen says

        July 09, 2019 at 11:13 pm

        Thanks!

        Reply
    48. LMD says

      July 09, 2019 at 10:56 pm

      This looks awesome! What kind of chilli with garlic paste did you use? Also, did anyone finish this off on a Grill? How was it?

      Reply
    49. Christopher says

      November 09, 2019 at 7:57 am

      5 stars
      I gotta say, if you're making Asian pork belly and you're not putting mirin in the cooking liquid, you're just letting the best in life pass you by. Also, don't think the slaw really needs soy sauce in the dressing since the pork belly is already basically cooked in soy sauce. Replace the 2 Tbsp soy sauce with 2 Tbsp mirin and it's heckin' good.

      Not that it isn't heckin' good anyway. This seems like a great recipe.

      Reply
    50. Trent says

      February 22, 2020 at 3:43 am

      How would this turn out on the smoker following the marinade?

      Reply
      • Colleen says

        February 28, 2020 at 9:37 pm

        I am not well versed in smoking (yet). That is on my bucket list for 2020. The other pork belly recipe on my website has been done on a smoker by a couple of competitors with success. 2 have even told me they won prizes 🙂 Here it is - https://soufflebombay.com/slow-roasted-pork-belly-bites-over-jalapeno-slaw/

        Reply
    51. Trev says

      July 18, 2020 at 4:15 am

      Might want to change Step 9 to "cut into chunks"

      Reply
    52. Lynn says

      November 11, 2020 at 1:21 pm

      Hi -- I have a pork belly in my online shopping cart - so excited to try this! I have a couple of questions. In the Cooking Liquid, it says chili with garlic paste and in the Glaze it says chili with garlic sauce. Are they the same thing? And do you have a brand that you recommend? Also, in the Cooking Liquid, what quantity of it is used - Tbsp or tsp? My husband and I aren't into very spicy foods, so I'd love to know if you recommend the quantity as is or to reduce it. Thanks!

      Reply
      • Colleen says

        November 12, 2020 at 10:22 pm

        Hi Lynn, I fixed it..."paste" was a typo, its the same chili with garlic sauce for both. YOu can use the full amount in the liquid, however if spicy is not your thing, start with 1 TBS of it for the glaze. I use it in SO many things. Here is a link to it on Amazon so you can see it, you should be able to find it in your ethnic food aisle at the grocery store. https://amzn.to/2GVh9ub

        Reply
    53. Linda says

      May 31, 2021 at 1:20 pm

      5 stars
      I have made this several times. It’s wonderful! And, let me share my process - Costco has huge portions of pork belly, so I cut the pork belly into a serving size then create packets of the desired servings. For instance, we usually have four for dinner but often also have 6, and this is a fav of all. I also cut one strip into ‘lardons’ to crisp later for use on Asian salad or fried rice (I should make more than one as this it handy to have on hand!).

      I find 1.5 of the marinade is sufficient for this amount. Then, all are sealed with the marinade and i sous vide the whole lot. When cooled after the 10 hours, I save one pack to my fridge for dinner, and the rest goes in the freezer! Now I have several meals ready to just thaw then crisp as per the instructions! One day work, and several yums for Asian tacos, pork belly on turnip, pea or or carrot purée, or any way your heart desires!

      Reply
      • Colleen says

        June 04, 2021 at 1:13 pm

        Sounds amazing Linda! Thanks so much for your input!

        Reply
    54. Who Cares says

      December 23, 2021 at 8:49 am

      3 stars
      What's with all of the generic comments? Very annoying and clearly manipulating the rating.

      "Never had pork belly"
      "Wow look at that food saver"

      Reply
      • Colleen says

        December 28, 2021 at 10:19 am

        Back when I first posted the recipe, I was giving away a FoodSaver, which is why some of the comments said what you referenced.

        Reply
    55. Kerryn says

      October 19, 2022 at 7:37 am

      5 stars
      Really tasty - I served mine in bao buns with shredded carrot, sliced cucumber, Japanese mayo, coriander (cilantro) and sriracha and it was a hit with the family. Careful when it's in the pan though - I'm nursing a few burns on my hand and wrist from the spitting of the oil and glaze. It was worth it though!

      Reply
      • Colleen says

        October 19, 2022 at 1:13 pm

        Glad you enjoyed Kerryn, sounds delicious! And ouch!!! That's always me with bacon and scrapple in the morning lol!

        Reply

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