How to cook pork belly sous vide

How to cook pork belly sous vide

How to cook pork belly sous vide

by Great British Chefs25 September 2015

How to cook pork belly sous vide

Pork belly is a relatively cheap cut of meat and requires long cooking times in order to achieve succulent results. Pork belly is one of the best meats to cook sous vide as the long time and low temperature prevent the meat from drying out and losing flavour. Brining the pork ensures even seasoning before cooking.




Dissolve the salt in the water and immerse the pork. Leave to brine for 6 hours
Heat the water bath to 64°C
Remove the pork from the brine, seal it in a large vacuum bag on full pressure and place it in the water bath for 24 hours
Remove the pork from the bag and drain away any juices. Pat dry with kitchen paper
Place the pork belly between two trays and place a weight on top. Transfer to the fridge and leave for at least 6 hours but ideally overnight. This process sets the meat and makes it easier to portion and pan-fry
The pork can now be cut into individual portions and pan fried until the skin is golden brown and crispy


Different flavours can be added to the brine according to taste. Wholespices such as cumin, coriander, cinnamon and star anise all work really well and it is a good idea to use a combination of spices for the most flavour.

Herbs can be put into the bag when cooking – sage is a fantastic match with pork belly.

While not vital, adding oil to the vacuum bag will give a much richer result similar to that of confit – just be sure to use a flavourless oil like sunflower.

Serving suggestions

Luke Holder cooks his pork belly sous vide before charring it on the barbecue for an extra-smoky flavour. Richard Davies keeps it traditional with his Pork, baked apple and crackling recipe and Andy McLeish coats his pork belly in breadcrumbs before deep frying in his Crispy pork belly with black pudding, celeriac remoulade and apple purée.

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