Overview
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.
Core Time & Temperature
| 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.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Follow safe cooking practices and USDA guidelines for internal temperatures. Modern USDA guidance allows pork at 145°F with a three-minute rest. Hold the bath long enough to pasteurize and finish with a hard sear to kill surface bacteria.
See our food safety guide.
Texture Profiles
- 145°–150°FBacon Strips
- Fully cooked, meaty bacon that crisps fast in the oven or a skillet.
- 158°–165°FConfit
- Silky belly that stays sliceable and ready to sear or glaze.
- 170°–175°FFall-Apart
- Cook longer for shredded pork belly tacos or sandwich fillings.
- 185°FCrispy Cubes
- Cook belly until nearly gelatin, then chill and fry for crispy bites.
Prep & Bagging
- Season with salt and desired spices
- Add aromatics if desired (garlic, herbs, citrus)
- Vacuum seal or use zip-top bag with water displacement method
- Ensure food is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat pan over high heat until smoking
- Add high smoke-point oil
- Sear 45–60 sec per side without moving
- Rest briefly before serving