Tonight was the first time I ever served pork belly, let alone sous vide pork belly. Thanks to my SousVide Supreme, it wasn’t a disaster and I didn’t have to order takeout as a back up.  In fact, it turned out pretty yummy.

Time to make Sous Vide Pork Belly!

Serves 3-4


  • 1½ pounds of pork belly
  • 1 tablespoon lard or your favorite fat


  • All of my recommended kitchen tools are listed here.

A few nights ago, I brined two ¾-pound bricks of pork belly per the guidelines I found on David Barzelay’s site, Eat Foo. (Sorry! The recipe is no longer online.)

Pork belly in a plastic bag in a brine.

The following morning, I removed the bellies out of the brine, dried them, and vacuum sealed them.

Brined and seasoned pork belly vacuum sealed.

Then, I dunked them in my SousVide Supreme (set at 160 F) and let them hang for 24 hours.  After a day passed, I put them in an ice bath and then stored them in the fridge until I cooked them off tonight for company.

I wasn’t sure whether or not to reheat the pork bellies in my SousVide Supreme before searing them so I opted to dunk them back in for 30 minutes at 160 F.  It might have been a mistake because when I tried to weigh the pork bellies down to flatten them post bath, the fat layer sheared right off the meat. Oh well. I decided to brown the four pieces separately and reassemble afterwards.

To sear the pork belly, I heated my cast iron skillet to medium high with 1 tablespoon of lard.  Then, I removed the pork bellies from their bags, pat them dry, and scored the fatty side with a sharp knife.

Pork belly cooked sous vide sitting on a cutting board with the fatty backs scored.

I browned the fat side for a good 4-5 minutes undisturbed and flipped it over to cook for an additional minute on the other side.

Searing and frying sous vide cooked pork bellies in a cast iron skillet.

The other two pieces were meatier, so I just seared them a minute on each side.

Seared and sous vide cooked pork bellies sitting on a plate.

I plated them and then reassembled them to look like two solid pieces again.

A plate of seared and sous vide pork belly sitting on a plate.

Since I wasn’t sure we’d have enough meat to eat, I crisped up my last two sous vide chicken thighs straight from the fridge (6 minutes skin side down…

Sous vide cooked chicken thighs frying in a cast iron skillet.

…then 2 minutes on the meat side).

Sous vide cooked chicken thighs frying in a cast iron skillet.

Here’s our meat on a chipped serving platter:

Sous vide and fried pieces of chicken thighs and pork belly.

For veggie sides, I served spinach and shallots sautéed in lard…

Sautéed spinach with shallots piled high on a plate.

roasted butternut squash in lard

Cubed pieces of roasted butternut squash.

…and curried cream of broccoli soup.

Here’s my dinner plate:

A dinner plate consisting of paleo and Whole30 cooked sous vide pork belly, chicken thighs, spinach, and butternut squash.

The pork belly was tasty but the chicken thighs were awesome! I love that I can fry them straight from the fridge!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


Sous Vide Pork Belly

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Cook Time1 day 10 minutes
Brining Time8 hours
Total Time1 day 8 hours 10 minutes
Servings 4
Thanks to my SousVide Supreme, sous viding my pork belly wasn’t a disaster and I didn’t have to order takeout as a back up.  In fact, it turned out pretty yummy!


  • pounds pork belly
  • 1 tablespoon lard or your fat of choice


  • Brine your pork belly overnight. The next morning, remove the pork bellies from the brine, dry them, and vacuum seal them.
  • Dunk the pork bellies in the SousVide Supreme set at 160°F and let them cook for 24 hours. If you're not serving the meat right away, store the bellies in an ice bath in the fridge until you're ready to sear them off.
  • When you're ready to serve the meat, heat your cast iron skillet to medium high heat with 1 tablespoon of lard. Take the meat out of the bag and dry. Score the fatty side of the pork belly with a knife.
  • Brown the fat side for 4-5 minutes undisturbed and flip it over. Cook for 1 additional minute on the non-fatty side. Serve with some veggies and roasted butternut squash!


Calories: 914kcal | Protein: 16g | Fat: 94g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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