Sous Vide Pork Belly

Using sous vide to cook pork belly is the best way to thoroughly render all of that delicious fat. It truly melts in your mouth!



– 1 4-5 lb pork belly – 1/4 cup soy sauce – 1/4 cup light brown sugar – 2 tbsp gochujang – 1 tbsp grated ginger – 1 tbsp minced garlic – 1 tbsp fish sauce

Preheat a water bath using an immersion circulator to 165 degrees F.

Using a sharp knife, score the fatty side of the pork belly.

Whisk together remaining ingredients until combined to make the marinade.

Add the pork belly and marinade to a bag and use a vacuum sealer to seal.

Add the sealed bag to the preheated water bath and cook for 8-10 hours.

When the pork belly is done sous viding, finish for a crispy texture.

To finish on the smoker, smoke at 200 degrees F for 2 hours.

To finish in the oven, place a wire rack over a baking sheet and cook at 350 degrees for 20-30 minutes.

To finish in the air fryer, cut the pork belly into 1 inch cubes and air fry at 380 degrees F for 12-15 minutes.

Serve with rice, kimchi, and sliced green onions or as desired.

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