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Pork Belly | Recipe by sousvidetools.com

Pork Belly

Pork Belly Pork
  • COOK TIME: 72 hours
  • PREP TIME: 20 minutes & 24 hours curing
  • SERVES: 6


Wet Cure

  • 2 pints water
  • 3 bay leaves
  • 10 peppercorns
  • 225g salt
  • 225g sugar
  • 1 tbsp thyme
  • 1g five spice powder

Pork Belly

  • 2kg pork belly




Everyone loves crackling, and pork belly is the cut you want to make a great impression. You can even sous vide this in advance and finish off in a hot pan, filling the kitchen with amazing smells to set mouths watering.

Method for Wet Cure

1. Infuse all ingredients in a pan, bring to the boil, then down heat to a simmer

2. Remove pan from heat once the sugar and salt is dissolved

3. Leave to cool

Method for Pork Belly

Stage One:

1. Place the pork belly into the cure, then cure in the refrigerator for 24 hours

Stage Two:

1. Pre-heat your water bath to 62 degrees celsius for a 72 hour cooking time

2. Remove your pork belly from the wet cure and rinse under cold running water

3. Cut the pork belly into nice portions (cut one a bit bigger for chef!)

4. Place the portions into the pouches and vac-seal

5. Now, put the pouches into your water bath for 72 hours

6. Once the pork belly is cooked, remove from the pouches and place on a baking tray. Then, place another baking tray on top of the pork belly portions, weighing it down slightly, then refrigerate. (this will give you perfectly straight portions for finishing in a hot pan)

7. Finish in a hot pan or roast in an oven

Chef’s Tip

Instead of curing, try placing the pork belly in cider.

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