Sweet and Sticky 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.

In a small bowl, whisk together remaining ingredients until combined to make the marinade.

Add the pork belly and marinade to a chamber vacuum seal bag and use a chamber vacuum sealer to seal. Alternatively, add to a freezer-safe zipper top bag and use the "arm method" to remove the air.

Add the sealed bag to the preheated water bath and cook for 8-10 hours. Use sous vide magnets or a ceramic plate to make sure the bag doesn't float while cooking.

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.