Keto Asian Pork Belly

Anova Culinary

This Asian pork belly recipe has a ton of flavor in the marinade. I save the bagged juices when finished cooking and make a sweet and sour reduction to serve with the crispy pork. It is also very Keto friendly!


Steve Adams

BBQ Pitmaster

Prep Time: 00:15

Recipe Time: 09:00

Temperature : 170F / 76.7C



  1. Set your Anova Sous Vide Precision Cooker to 170ºF / 76.7ºC
  2. In a mixing bowl add all marinade ingredients and mix well.
  3. Mix in the spice ingredients too.
  4. Place pork belly into Foodsaver bag and pour in mixture. Seal on moist setting, Massage the bag to distribute the marinade. Refrigerate over night
  5. Preheat sous vide to 170 and cook pork belly for 9 hours

Making the Reduction Sauce

  1. When finished cooking, you can plunge the warm bag into ice water to cool down, refrigerate and finish within 1-2 days or continue on to the finishing stage.
  2. Save all the flavorful bagged juices for the reduction.
  3. Pour the reserved bag juices in a small saucepan, bring to a simmer and reduce by half.
  4. Doctor up the sauce; add a splash of rice wine vinegar, tamari, 1 tsp sugar substitute, 1 tsp of sesame seeds and fresh pepper, all to taste.
  5. This is what the pork belly looks like before the glaze & broil.
  6. Place the pork belly fat side up and brush or baste the glaze sauce over surface. Broil until brown and crispy looking.
  7. 170 degrees for 9 hours left this pork belly very juicy and perfectly cooked.