Go Back
+ servings
Sous Vide Asian Pork Belly
Print Recipe
4.88 from 16 votes

Sous Vide Asian Pork Belly

Once I discovered pork belly, I was smitten! This recipe for Sous Vide Asian Pork Belly is delicious and easily adapted to the grill.
Prep Time15 mins
Cook Time10 hrs 15 mins
Total Time10 hrs 15 mins
Course: Appetizer
Cuisine: American, Asian
Keyword: pork belly,, Sous Vide Pork Belly
Servings: 8 servings
Calories: 684kcal


  • 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 tsp ginger paste or minced ginger
  • 2 TBS sesame oil
  • 3 TBS chili with garlic sauce
  • 1 TBS brown sugar
  • Glaze
  • 2 TBS brown sugar
  • 1/4 cup soy sauce
  • 1 TBS sesame oil
  • 2 TBS chili with garlic sauce
  • 1 tsp fresh lime juice
  • ¼ tsp cornstarch for a stickier glaze


  • 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.


Serving: 8servings | Calories: 684kcal | Carbohydrates: 9g | Protein: 15g | Fat: 65g | Saturated Fat: 23g | Cholesterol: 82mg | Sodium: 2277mg | Potassium: 302mg | Fiber: 1g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg