Pork
Crispy-skinned or melt-in-your-mouth cubes ready for ramen, bao buns, or Asian glazes.
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Pork belly is all about contrast: silky rich meat with enough structure to slice, plus a crisp finish that makes it addictive. Sous vide renders fat gently and keeps the meat juicy, then you crisp the exterior under a broiler, in a skillet, or on the grill. This guide helps you pick the texture—sliceable slabs or cube-style bites—along with seasoning and glazing ideas.
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158°–165°F
Silky belly that stays sliceable and ready to sear or glaze.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Bacon Strips | 145°–150°F | 18–24 h | 36 h |
| Confit | 158°–165°F | 10–12 h | 24 h |
| Fall-Apart | 170°–175°F | 12–14 h | 24 h |
| Crispy Cubes | 185°F | 14–16 h | 24 h |
Collagen breakdown drives cook time, not thickness. These times apply to any size cut.
Want the full breakdown? Open the complete guide.
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