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Overview
Pork belly can stay sliceable, turn confit-tender, or cook until it pulls apart. Whichever texture you choose, a hot final pass gives the rich meat crisp, browned edges.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Bacon Strips | 145°–150°F | 18–24 hours |
| Confit | 158°–165°F | 10–12 hours |
| Fall-Apart | 170°–175°F | 12–14 hours |
| Crispy Cubes | 185°F | 14–16 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 145°–150°FBacon Strips
- Firm enough to chill and slice into neat strips, with rich rendered fat.
Notes
- Serve right away after the rest.
Tips
- Keep every piece or rib section individually measurable through the temperature check and final rest.
- 158°–165°FConfit
- Silky and tender while still holding together as a whole piece.
Notes
- Serve right away after the rest.
Tips
- Keep every piece or rib section individually measurable through the temperature check and final rest.
- 170°–175°FFall-Apart
- Soft enough to pull into rich, juicy pieces with a fork.
Notes
- Serve right away after the rest.
Tips
- Keep every piece or rib section individually measurable through the temperature check and final rest.
- 185°FCrispy Cubes
- Tender inside with crisp, browned edges after the final hot finish.
Notes
- Serve right away after the rest.
Tips
- Keep every piece or rib section individually measurable through the temperature check and final rest.
Get it ready
- Season the pork belly on every side.
- Seal each piece in its own food-safe bag.
- Put the bag into the fully heated water bath and start the timer.
Finish and serve
- Take the pork belly out of the bag and pat it dry.
- Brown it in a hot skillet, under the broiler, or on the grill.
- Rest for at least 3 minutes.
- Slice, cube, or pull the pork belly, then serve.
Useful tips
- After finishing, rest every piece or rib section for at least 3 minutes and serve right away.
Cook safely
Use the chart for timing, then check the thickest part of the pork belly with a food thermometer. It should reach 145°F. Rest it for at least 3 minutes before slicing, and keep the cooked food away from raw juices.
If the meat is ground, injected, mechanically tenderized, rolled, or stuffed, follow the package directions or a guide written for that form.