Sous Vide Sticky Deep Fried Pork Belly

Recipe Temp 155 F / 68.3 C
Recipe Time
Prep Time
Look at that crispy belly in sticky glaze - it's a feast for the eyes! Scott Anderson whipped up this luscious-looking dish for the Super Bowl, but it is definitely a recipe worth trying ANYTIME. Get sous-vide-ing, get frying, and get that belly in YOUR belly!!

Ingredients for 8

  • 2 lb/900 g pork belly

  • 1 bunch green onions/spring onions/scallions (about 6)

  • 10 cloves garlic

  • 1/4 c/60 ml soy sauce/tamari/coconut aminos

  • 3 Thai chilies, dried

  • 1 teaspoon minced ginger

  • 1/2 teaspoon white pepper

  • Oil for frying


  • Step 1

    Set your Anova Precision Cooker to 155ºF/68.3ºC.

  • Step 2

    Put pork, green onion, 2 cloves garlic, and white pepper in a zip-locking/reusable silicone/vacuum bag.

  • Step 3

    Using the immersion method, release as much air as possible from the bag and seal.

  • Step 4

    Place the pork belly in the bath for 24 hours. Note - this is a good opportunity to use a well-insulated container, or at least cover the to of your cooking vessel with plastic wrap.

    • Finishing Steps

    • Step 1

      Once timer goes off, remove the bag from the bath.

    • Step 2

      Remove from the bath and separate pork and liquids into two bowls.

    • Step 3

      Separate fat and reduce cooking liquid to 1/2 cup.

    • Step 4

      In a sauce pan heat small amount of oil. Add 8 cloves garlic and Thai chiles sliced. Sauté 1 minute.

    • Step 5

      Add reduced cooking liquid and honey. Reduce until very thick and syrupy. Remove from heat.

    • Step 6

      Heat deep fryer - or oil in a high-sided sauce pan - and heat to 350ºF/~175ºC,

    • Step 7

      Cube pork belly and skewer cubes on bamboo skewer. Deep fry until golden and crispy.

    • Step 8

      Glaze with sauce. Enjoy!

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155 F / 68.3 C Recipe Temp
Recipe Time
Prep Time