Make the best pork belly of your life with this Sous Vide Pork Belly recipe! It’s cooked low and slow until it’s melt-in-your-mouth tender and juicy!

Why This Recipe Works

Pork belly is well suited to sous vide cooking. It’s best cooked low and slow, so at 168F degrees for 10 hours, the sous vide water bath renders the fat and tenderizes the pork belly until succulent and juicy!


Pork belly Garlic cloves Green onions Chili garlic sauce Honey Soy sauce Rice vinegar Ginger Mirin

Heat a sous vide water bath to 168F degrees.


Add all the ingredients, except the pork belly, to a bowl and stir to combine.

Place the liquid mixture and pork belly in a vacuum seal bag and seal.

Cook for 10 hours in the water bath.

Get the full Instructions here!

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