Braised Pork Belly Sous Vide 20 Portions

A very basic but delicious pork belly recipe for those of you with water baths, reliable home style slow cookers and combination ovens and vacuum sealers.

For restaurant service due to portion control requirements and neatness there is always trim leftover. This trim is great for pork floss, use in stir-fry’s or lardons.


  • 3-4kg pork belly
  • 250 ml water
  • 20g salt
  • 5g fennel seeds
  • 2 star anise
  • 10g coriander seeds
  • 10 white peppercorns


  1. Roast ortoast spices until fragrant then process to a fine powder using a spice grinder or mortar & pestle rub into the underside of the pork belly.
  2. Combine water sugar and salt.
  3. Preheat the water bath to 83c or set the combination oven to 72c on steam cycle.
  4. Place the pork belly and brine into a cryovac bag seal on the highest vaccum setting.
  5. Cook the Pork belly in the preheated water bath for 12 hours or combination oven night 14-16hrs.
  6. Remove from the water bath or combination oven and place into a shallow tray cut the corner of the cryovac bag and drain off any liquid.
  7. Reserve liquid as a masterstock for the next braise.
  8. Leave the pork belly the bag press the Pork Belly between two trays and add weight to the top tray to flatten the pork out refrigerate and press overnight or until cooled to the core.
  9. Once set, trim the edges carefully so you have a neat square or rectangle, weigh the trimmed pork belly to estimate how many portions you can expect at your prefered portion weight.
  10. Portion into appropriate shape to minimise waste, squares or rectangles once portioned remove skin, the skin can be dried then deep-fried to make chicharrons.
  11. To serve place portions in preheated frying pan over moderate heat place a lid the pan to stop the pork from drying out in the oven roast for 10 minutes at 190c serve.






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