Sous Vide Pork Belly Bowl

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Wicked tender pork belly loaded with tasty Thai flavor. Serve up this sous vide stunner and wow the crowd.
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Precision® Cookers

Sous vide made easier than ever.

Ingredients for 4

  • 3-5 lbs Pork Belly with or without skin (there is enough marinade for ~5 lbs)

  • ½ C soy sauce

  • ½ C rice vinegar

  • ½ C sugar

  • 1/4 to 1/3 C chili garlic sauce (depending on how spicy you like it)

  • 2 T brown sugar

  • 2 T fish sauce

  • 2 scallions, minced (optional)

  • 4 garlic cloves, minced

  • Splash orange juice to taste (marinade should be sweet and tangy; not too salty)

  • Steamed rice

  • Pineapple slices

  • pickles


  • Step 1

    Set Anova Sous Vide Precision Cooker to 170°F / 76.7°C

  • Step 2

    Mix together marinade ingredients with an immersion blender or the like until smooth. Add pork and let sit for 1 hour or overnight.

  • Step 3

    Add a small amount of marinade (I cover the pork) when you seal in a resealable or ziplock bag.

  • Step 4

    Sous vide for 11 hours.

    • Finishing Steps

    • Step 0

      Remove from water.

    • Step 1

      To serve immediately; remove pork from bag, set aside (otherwise, place into refrigerator sealed)

    • Step 2

      Pour cooking liquids, plus any remaining marinade into a bowl; skim off as much fat as you can. Add to pan and reduce over medium high until bubbly, ~10 minutes

    • Step 3

      While sauce is reducing, slice pork belly into 1-2 inch strips. Place pork on a foil lined baking sheet and broil on high ~5 minutes, or until desired crispiness and caramelization has occurred.

    • Step 4

      Assemble bowls with hot steamed rice, wedged pineapple, pickles and drizzled with warm reduction.

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170 F / 76.7 C Recipe Temp
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