🍴What Makes This Recipe So Good
No need for any additional sauces or seasonings with this recipe! Honey, soy sauce, and lemon juice melt together, marinating the pork belly as it cooks. Not only will your slices of pork be perfectly tender, they will also be deliciously flavored.
Slow and steady wins the race with this delicious pork belly. Because it’s temperature-controlled, there’s no worrying about over or under cooking. This recipe is foolproof, just place sealed bag into your preheated water and wait.
Not sure what to serve with your pork belly? Luckily, it’s super versatile! Salads, baked veggies, and potatoes, like hasselback sweet potatoes, or cheesy mashed potatoes are delicious choices. For any picky eaters, you can go with some classic mac and cheese.
👩‍🍳 Chef’s Tips
Sous vide pork belly is a great make-ahead option. Cook pork up to 4 days before you plan to serve. Keep sealed in bag and place in fridge, or freeze for up to 1 month. For reheating, use sous vide to heat water bath to 100° Fahrenheit. Place into water bath for 1 hour, until warmed through. Then, follow instructions for searing. All meat must be fully submerged for proper cooking. Squeeze all air out of the bag before placing into water bath. If your bag floats up after placing in preheated water bath, you may have excess air. See Notes for an easy way to remove excess air. You can have fun with seasonings! If you want to skip the marinade, you can keep it simple with sea salt and freshly cracked black pepper. For more flavor, you can use garlic powder, chili powder, or even smoked paprika.
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