Sous Vide Pork Belly with Crispy Crackling
Sous Vide Pork Belly with Crispy Crackling
Ingredients
For the Sous Vide Pork Belly
- 2 pounds pork belly, skin on, boneless
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika, optional
- 2 thyme sprigs, optional
For Crisping the Crackling
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, or as needed
Instructions
- 1
Prepare the pork belly: Pat the pork belly very dry with paper towels. Using a sharp knife or a scoring tool, score the skin in a crosshatch pattern, being careful not to cut into the meat. The cuts should be about 1/2 inch apart. This helps render fat and create crispy crackling.
⏱️ 5 min
- 2
Season the pork belly: In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika (if using). Rub the seasoning mixture generously over all sides of the pork belly, including the scored skin.
⏱️ 5 min
- 3
Vacuum seal: Place the seasoned pork belly into a vacuum-sealable bag with the thyme sprigs (if using). Vacuum seal the bag, ensuring all air is removed. If you don't have a vacuum sealer, use a high-quality freezer-safe zipper-lock bag and use the water displacement method to remove as much air as possible.
⏱️ 5 min
- 4
Sous vide cook: Set your sous vide immersion circulator to 155°F (68°C). Once the water reaches temperature, carefully submerge the sealed pork belly bag into the water bath. Ensure it is fully submerged. Cook for 12 to 24 hours. A longer cook time will result in more tender pork belly.
⏱️ 720 min•🌡️ 155
- 5
Chill the pork belly: Once cooked, remove the bag from the water bath and immediately transfer it to an ice bath or refrigerate for at least 2 hours, or preferably overnight. This helps firm up the pork belly, making it easier to slice and ensuring a better crisping result.
⏱️ 240 min
- 6
Prepare for crisping: Preheat your oven to 400°F (200°C). Remove the chilled pork belly from the bag and pat it extremely dry with paper towels, especially the skin. The drier the skin, the crispier the crackling will be. Place the pork belly, skin-side up, on a wire rack set over a baking sheet.
⏱️ 5 min
- 7
Crisp the crackling: Brush the skin generously with olive oil and sprinkle with an additional 1/2 teaspoon of kosher salt. Roast in the preheated oven for 30-40 minutes, or until the skin is deeply golden brown, puffed, and crispy. Keep a close eye on it to prevent burning. If the skin isn't crisping evenly, you can finish it under the broiler for a few minutes, watching constantly.
⏱️ 40 min•🌡️ 400
- 8
Rest and serve: Once the crackling is perfectly crispy, remove the pork belly from the oven and let it rest for 5-10 minutes before slicing. Slice into desired portions and serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Sous Vide Pork Belly with Crispy Crackling
Ingredients
For the Sous Vide Pork Belly
- 2 pounds pork belly, skin on, boneless
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika, optional
- 2 thyme sprigs, optional
For Crisping the Crackling
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, or as needed
Instructions
- 1
Prepare the pork belly: Pat the pork belly very dry with paper towels. Using a sharp knife or a scoring tool, score the skin in a crosshatch pattern, being careful not to cut into the meat. The cuts should be about 1/2 inch apart. This helps render fat and create crispy crackling.
⏱️ 5 min - 2
Season the pork belly: In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika (if using). Rub the seasoning mixture generously over all sides of the pork belly, including the scored skin.
⏱️ 5 min - 3
Vacuum seal: Place the seasoned pork belly into a vacuum-sealable bag with the thyme sprigs (if using). Vacuum seal the bag, ensuring all air is removed. If you don't have a vacuum sealer, use a high-quality freezer-safe zipper-lock bag and use the water displacement method to remove as much air as possible.
⏱️ 5 min - 4
Sous vide cook: Set your sous vide immersion circulator to 155°F (68°C). Once the water reaches temperature, carefully submerge the sealed pork belly bag into the water bath. Ensure it is fully submerged. Cook for 12 to 24 hours. A longer cook time will result in more tender pork belly.
⏱️ 720 min•🌡️ 155 - 5
Chill the pork belly: Once cooked, remove the bag from the water bath and immediately transfer it to an ice bath or refrigerate for at least 2 hours, or preferably overnight. This helps firm up the pork belly, making it easier to slice and ensuring a better crisping result.
⏱️ 240 min - 6
Prepare for crisping: Preheat your oven to 400°F (200°C). Remove the chilled pork belly from the bag and pat it extremely dry with paper towels, especially the skin. The drier the skin, the crispier the crackling will be. Place the pork belly, skin-side up, on a wire rack set over a baking sheet.
⏱️ 5 min - 7
Crisp the crackling: Brush the skin generously with olive oil and sprinkle with an additional 1/2 teaspoon of kosher salt. Roast in the preheated oven for 30-40 minutes, or until the skin is deeply golden brown, puffed, and crispy. Keep a close eye on it to prevent burning. If the skin isn't crisping evenly, you can finish it under the broiler for a few minutes, watching constantly.
⏱️ 40 min•🌡️ 400 - 8
Rest and serve: Once the crackling is perfectly crispy, remove the pork belly from the oven and let it rest for 5-10 minutes before slicing. Slice into desired portions and serve immediately.
⏱️ 10 min