Sous Vide Pork Belly with Soy Caramel and Quick Cucumber Pickles

Steps

1. Step 1

   Set a sous vide cooker in a large pot or tub of water and heat it to 170°F.

   15 min · 170°F

2. Step 2

   Cut the pork belly slab in half if needed so it lies flat in a large zip-top freezer bag. Add the soy sauce, Shaoxing wine, sugar, salt, star anise and ginger, and rub them over the meat.

   10 min

   • 2 lb skinless pork belly, in one slab
   • 2 tbsp soy sauce
   • 1 tbsp Shaoxing wine or dry sherry
   • 2 tsp granulated sugar
   • 1 tsp kosher salt
   • 2 pieces star anise
   • 3 slices fresh ginger
3. Step 3

   Seal the bag: if you have a vacuum sealer, use it; otherwise lower the open bag slowly into the water so the pressure pushes the air out, then seal it just above the waterline. Clip the top to the side of the pot.

   5 min

4. Step 4

   Cook for 10 hours. Top up with hot water if the level drops below the pork. It's done when a skewer slides through with no resistance.

   10 hr, hands-off · 170°F

5. Step 5

   Lift out the bag and let it sit 20 minutes, then open it and transfer the belly to a small baking dish or sheet pan, fat side up. Save 2 tbsp of the bag juices for the caramel and discard the star anise and ginger.

   20 min

6. Step 6

   Lay plastic wrap directly on the pork, set a second pan or a flat plate on top, and weigh it down with a few cans. Refrigerate at least 8 hours or overnight, until cold and firm.

   8 hr, hands-off

7. Step 7

   Make the pickles: in a bowl, stir the rice vinegar, sugar and salt until dissolved. Add the cucumber, shallot and chile, toss, and refrigerate at least 30 minutes, stirring once. They keep 3 days.

   30 min

   • 1 English cucumber
   • 1/3 cup rice vinegar
   • 2 tbsp granulated sugar
   • 3/4 tsp kosher salt
   • 1 small shallot
   • 1 red chile
8. Step 8

   Make the soy caramel: put the sugar and water in a small saucepan over medium heat and swirl the pan (don't stir) until it turns deep amber, 6 to 8 minutes. Off the heat, stand back and pour in the soy sauce and rice vinegar; it will sputter hard. Return to low heat, add the grated ginger and the reserved 2 tbsp pork juices, and simmer 2 minutes until it coats a spoon. Set aside; it thickens as it cools.

   12 min

   • 1/2 cup granulated sugar
   • 2 tbsp water
   • 3 tbsp soy sauce
   • 1 tbsp rice vinegar
   • 1 tsp fresh ginger
9. Step 9

   Take the cold pork out of the fridge, scrape off any set jelly, and cut it into 1 1/4-inch cubes.

   10 min

10. Step 10

    Heat the oil in a large skillet over medium heat. Add the cubes fat side down, spaced apart, and cook without moving until deeply browned, 4 to 5 minutes. Turn and brown the other sides, 5 to 6 minutes more, spooning off rendered fat as it builds up. Keep the heat at medium so the sugars don't burn.

    12 min

    • 1 tbsp neutral oil
11. Step 11

    Pour off the fat, lower the heat, and spoon about half the soy caramel over the cubes. Toss for 1 minute until they're glossy and lacquered.

    2 min

12. Step 12

    Pile the pork on a platter, drizzle with the rest of the caramel, and scatter with scallions and sesame seeds. Serve the drained cucumber pickles alongside.

    5 min

    • 2 scallions
    • 1 tsp toasted sesame seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026