How do you get crispy skin on sous vide pork belly?

To achieve crispy skin, dry the pork belly thoroughly before and after sous vide cooking. Use baking soda to help break down proteins in the skin, then finish with high heat (broiling or searing) to blister and crisp the surface.

What temperature to sous vide pork belly at ?

The ideal temperature for sous vide pork belly is 150°F (65°C) . Cook for 12–24 hours to render fat and tenderize the meat.

Does pork belly get more tender the longer you cook it?

Yes, pork belly becomes more tender the longer it cooks sous vide. Extended cooking times (up to 24 hours) allow more fat to render and collagen to break down, resulting in juicier, more tender meat.

Should you brine pork belly before sous vide?

Brining is optional but can enhance flavor and moisture. A dry brine with salt and baking soda works well to season the meat and prepare the skin for crisping.

5 Steps to Perfect Sous Vide Crispy Pork Belly

Sous Vide Crispy Pork Belly

Print Recipe

Achieve perfectly tender pork belly with an exceptionally crispy skin using this sous vide method. The slow cooking renders fat and tenderizes the meat, while a final sear or broil delivers that irresistible crunch. Perfect for home cooks looking to master this challenging culinary outcome!

Author: Isabella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 12–24 hours (includes sous vide cooking time)
Yield: 4 servings 1x
Category: Main Course
Method: Sous Vide / Broiling
Cuisine: Asian-Inspired

Ingredients

Scale

1 pound pork belly, skin-on
1 tablespoon baking soda (for crispy skin)
Salt and pepper, to taste
Optional : Spices like garlic powder, paprika, or five-spice powder

Instructions

Pat the pork belly dry with paper towels. Score the skin lightly with a sharp knife, being careful not to cut into the meat. Rub the skin with salt, pepper, and baking soda. Let it rest uncovered in the fridge for 4–6 hours to dry out the skin.
Seal the pork belly in a vacuum bag or ziplock bag using the water displacement method. Set your sous vide machine to 150°F (65°C) and cook for 12–24 hours . Longer cooking times will render more fat and tenderize the meat further.
After sous vide cooking, remove the pork belly from the bag and pat it completely dry with paper towels. Place it on a wire rack and refrigerate uncovered for 1–2 hours to dry the skin further.
Preheat your oven to 450°F (230°C) or use a hot skillet. Place the pork belly skin-side up on a baking sheet or skillet and broil or sear until the skin is blistered and crispy (about 5–10 minutes). Watch closely to avoid burning.
Let the pork belly rest for 5 minutes before slicing. Serve with your favorite sides or dipping sauces.

Notes

For extra flavor, season the pork belly with spices or marinades before sous vide cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

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