Golden-Crisp Sous Vide Pork Belly Bites with Zesty Ginger Soy Glaze

Why You’ll Fall in Love with This Recipe

This recipe isn’t just a meal; it’s an experience. Here’s why these sous vide pork belly bites will become a cherished favorite:

• Unforgettable Texture: Experience the magical contrast of incredibly tender, melt-in-your-mouth pork belly on the inside, perfectly complemented by a gloriously crispy, golden-brown exterior. This duality is the hallmark of expertly cooked pork belly.
• Effortless Perfection: While the sous vide process requires patience and time, the majority of it is hands-off, allowing you to relax while your pork belly slowly cooks to perfection overnight. Minimal active work for maximum reward!
• Explosive Flavor Profile: Each bite is a symphony of flavors – savory soy, pungent ginger, sweet honey, and a hint of spicy chili garlic sauce create a complex, addictive glaze that makes these bites truly stunning.
• Versatile Serving Options: Whether you’re hosting a sophisticated dinner party and need an impressive appetizer, or simply want a satisfying main course for the family, these pork belly bites fit the bill. Serve them skewers, alongside a fresh salad, or as the star of a meal piled over a bed of jasmine rice.

What is Sous Vide Cooking?

For those new to the world of precision cooking, sous vide (pronounced “soo-veed”) is a French culinary technique that involves vacuum-sealing food in a bag and then cooking it in a precisely temperature-controlled water bath. This method ensures that food is cooked evenly to its desired doneness from edge to edge, without the risk of overcooking the exterior while waiting for the interior to catch up. The consistent low temperature allows for remarkable tenderness and juiciness that is often difficult to achieve with traditional cooking methods.

The beauty of sous vide lies in its set-it-and-forget-it nature. Once your food is in the water bath, you can leave it to cook for hours, or even overnight, without constant supervision. This means you can prepare components of your meal well in advance, reducing stress on the day of serving. It’s a game-changer for dishes like pork belly, where achieving that perfect, consistent tenderness is paramount.

The Unbeatable Advantages of Sous Vide for Pork Belly

Cooking pork belly sous vide is, without a doubt, the superior method for achieving truly exceptional results. Traditional methods can often lead to dry, tough pork belly, or an uneven cook where some parts are perfect while others are under or overdone. Sous vide eliminates these challenges, providing an unmatched level of precision and consistency that transforms pork belly into a culinary delight.

The primary advantage is **unrivaled tenderness and moisture retention**. By cooking the pork belly in a precisely controlled water bath, the internal temperature never exceeds your target, preventing moisture loss and ensuring every fiber of the meat remains incredibly juicy. The long, slow cooking process, often overnight, also allows the tough connective tissues within the pork belly to break down gently, resulting in that coveted melt-in-your-mouth texture. This method is incredibly forgiving; you can leave the pork belly in the water bath for a few extra hours without fear of overcooking, making meal planning a breeze.

For this recipe, we’ve found that cooking pork belly at 165°F (74°C) for 18-20 hours strikes the perfect balance. This temperature range ensures the meat is beautifully tender yet still holds its shape, providing a satisfying chew without being rubbery. Lower temperatures, around 150°F (65°C), yield a more steak-like texture, while higher temperatures, closer to 170°F (77°C), result in an even softer, almost falling-apart consistency. We encourage you to experiment with different times and temperatures to discover your personal preference, tailoring the texture to exactly what you desire.

Another significant benefit is the **hands-off cooking time**. Once the pork belly is sealed and submerged, the sous vide circulator handles all the work, maintaining a constant temperature with no need for constant monitoring or adjustments. This allows you to focus on other aspects of your meal prep or simply enjoy your day while your pork belly slowly cooks to perfection.

Finally, the sous vide method prepares the pork belly for its ultimate transformation: a crispy exterior. After its long bath, the pork belly is ready to be cut into bite-sized pieces, lightly coated with cornstarch, and shallow-fried. This quick frying step creates that irresistible contrast between the tender, juicy interior and the golden, crunchy crust, making each bite an extraordinary experience. If you’re eager to learn more about the sous vide technique in general, we recommend exploring this comprehensive guide HERE.

Choosing Your Pork Belly

The quality of your pork belly directly impacts the final dish. When shopping, look for a slab that has a good balance of meat and fat, with clear layers. Avoid pieces that are excessively fatty or have very little meat. A 1.5-pound slab is ideal for this recipe, offering a good yield of bite-sized pieces. We’ve found quality pork belly readily available at most large grocery stores, and even at wholesale clubs like Costco. While some recipes call for skin-on pork belly, for these bites, skin-off is often preferred for easier crisping of the meat itself, but skin-on can also be used if you wish to score and render the skin for a different textural element.

Essential Ingredients for Perfect Bites

Crafting these delectable pork belly bites requires a handful of key ingredients, each playing a crucial role in building the dish’s complex and harmonious flavors. Here’s a detailed look at what you’ll need:

• Pork Belly: The star of the show! A slab of approximately 1.5 lbs is cooked whole using the sous vide method. This ensures maximum tenderness before it’s cut into small, manageable bite-sized chunks and fried to perfection.
• Kosher Salt & Black Pepper: Simple yet essential seasonings for the pork belly before its sous vide bath. They enhance the natural flavors of the meat.
• Corn Starch: This is your secret weapon for achieving an irresistible crispy texture. A light coating before frying creates a delicate, golden crust.
• Cooking Oil: For shallow frying the pork belly bites, we recommend a high smoke point neutral oil such as grapeseed oil or avocado oil. These oils won’t impart unwanted flavors and can withstand the heat needed for optimal crisping.
• Ginger (Minced): A cornerstone of the glaze, minced ginger provides a fresh, aromatic, and slightly spicy zing that brightens the entire dish. Freshly grated ginger offers the best flavor, but quality ginger paste can also be used.
• Low Sodium Soy Sauce: This provides the essential umami and savory depth to the glaze. Using low-sodium allows you to control the saltiness more precisely.
• Honey: Not only does honey contribute natural sweetness to balance the savory notes, but it also helps create a beautifully sticky, glossy glaze that clings perfectly to each pork belly bite.
• Rice Vinegar: A touch of rice vinegar adds a subtle tang and acidity, cutting through the richness of the pork belly and balancing the sweetness of the honey.
• Hoisin Sauce: A flavorful Chinese barbecue sauce, hoisin is a fantastic addition to the glaze. Its thick consistency and rich profile, offering both sweet and umami notes, add complexity and depth. It’s widely available at most grocery stores.
• Toasted Sesame Oil: A small amount of toasted sesame oil goes a long way, lending a deep, nutty, and highly aromatic essence to the glaze. Its distinctive flavor is integral to Asian-inspired dishes.
• Chili Garlic Sauce: For those who appreciate a touch of heat, this prepared ingredient is easy to find and delivers a pleasant spice and garlicky flavor to the glaze, elevating its complexity.
• Cucumber: Thinly sliced cucumber ribbons offer a refreshing, crisp garnish that beautifully contrasts the rich pork belly.
• Green Onion: Sliced green onions provide a fresh, pungent, and vibrant green garnish, adding both flavor and visual appeal.
• Sesame Seeds (Toasted): An optional but highly recommended garnish. Toasted sesame seeds add a delicate crunch and a complementary nutty flavor when sprinkled over the finished bites.

Refer to the recipe card below for exact quantities.

Handy Ingredient Substitutions

While the original recipe offers the optimal flavor, sometimes you need a quick swap. Here are a couple of common substitutions for the ingredients in this recipe:

• Chili Garlic Sauce: If you don’t have chili garlic sauce on hand, Sambal Oelek is an excellent alternative, offering similar heat and flavor. Alternatively, a dash of Sriracha can provide a spicy kick, though it has a slightly different flavor profile.
• Pork Belly: The versatile ginger-soy glaze used in this recipe is truly adaptable! Don’t limit it to pork belly; it would be equally delicious on pork chops, chicken wings, shrimp, or even firm tofu for a vegetarian option.

Crafting Your Sous Vide Pork Belly Bites: The Process

The journey to these incredible pork belly bites is simpler than you might think. Although the sous vide portion involves a long soak in the water bath, it’s largely unattended. Once the pork belly reaches its peak tenderness, it’s quickly transformed. You’ll cut it into perfect bite-sized pieces, dust them with cornstarch for an extra-crispy crust, and then shallow-fry them to golden perfection. The final flourish involves briefly tossing the hot, crispy pork belly bites into the warm, luscious glaze, ensuring every piece is coated in that irresistible sauce before serving.

Essential Equipment for Sous Vide Success

To embark on your sous vide pork belly adventure, you’ll need a few key pieces of equipment. Many items you likely already have in your kitchen, but some are specific to the sous vide method:

• Sous Vide Immersion Circulator Wand: This is the heart of your sous vide setup, accurately heating and circulating water to maintain a precise temperature. A reliable circulator is crucial for consistent results.
• Large Pot or Sous Vide Container: You’ll need a vessel to hold the water bath. A large stockpot works perfectly, or for dedicated sous vide enthusiasts, a purpose-built sous vide container with a lid can help retain heat and reduce evaporation over long cooking times.
• Vacuum Sealer (Optional but Recommended): For the best results and to prevent any water intrusion, a vacuum sealer is highly recommended. It efficiently removes air from the bag, ensuring optimal contact with the water.
• Vacuum Sealable Bags (Optional but Recommended): Paired with a vacuum sealer, these bags provide a secure, airtight seal. Alternatively, a high-quality Ziploc-style plastic bag can be used with the water displacement method to remove air.
• Wok (or Large High-Sided Frying Pan/Cast Iron Skillet): Essential for both crisping the pork belly bites and later tossing them in the glaze. A wok is ideal due to its high sides, which minimize oil splatter and allow for easy mixing.
• Medium Saucepan: For preparing the flavorful ginger-soy glaze.
• Instant Read Thermometer: Absolutely vital for accurately monitoring the oil temperature during frying, ensuring your pork belly bites achieve that perfect crispness without burning. An instant-read thermometer takes the guesswork out of frying.

Step-by-Step Guide to Perfect Sous Vide Pork Belly Bites

Step 1: Prepare and Sous Vide the Pork Belly

• Begin the day before you plan to serve. Fill your sous vide container or large pot with water and set your immersion circulator to 165°F (74°C). Ensure the water reaches this temperature before proceeding.
• Pat the slab of pork belly thoroughly dry with paper towels. This helps seasonings adhere better. Generously sprinkle all sides of the pork belly with kosher salt and finely ground black pepper.
• Carefully place the seasoned pork belly into a vacuum-sealable bag. If using a vacuum sealer, seal it completely. If using a Ziploc-style bag, use the water displacement method: slowly submerge the bag into the water bath, allowing the water pressure to push out as much air as possible before sealing the bag just above the waterline.
• Submerge the sealed pork belly in the preheated water bath. Cook overnight for 18 to 20 hours. This extended, gentle cook time is essential for rendering the fat and achieving that incredibly tender texture.

Step 2: Craft the Irresistible Glaze

• Approximately 30 minutes to an hour before the pork belly is scheduled to finish its sous vide bath, begin preparing the glaze.
• In a medium saucepan, combine the minced ginger, low sodium soy sauce, honey, rice vinegar, hoisin sauce, toasted sesame oil, and chili garlic sauce. Whisk all ingredients together until well combined.
• Place the saucepan over medium heat and bring the mixture to a gentle boil. Allow it to simmer and reduce for 6-8 minutes, stirring occasionally. The sauce should visibly thicken and become syrupy, though it won’t be extremely thick at this stage. It will thicken further as it cools slightly.
• Remove the glaze from the heat and set it aside, ready for the final coating step.

Step 3: Cut and Crispy-Fry the Pork Belly Bites

• Once the sous vide cooking is complete, carefully remove the pork belly from the water bath and the vacuum-sealed bag. Transfer it to a cutting board and allow it to cool enough to comfortably handle, usually about 10-15 minutes. This cooling period helps the pork belly firm up slightly, making it easier to cut cleanly.
• Cut the pork belly into uniform bite-sized pieces, roughly 1-inch cubes. Aim for consistency to ensure even frying.
• Place the cut pork belly bites into a large bowl. Sprinkle half of the cornstarch over them and toss gently to coat. Add the remaining cornstarch and toss again until each piece is completely and evenly coated. This cornstarch layer is key to achieving maximum crispiness.
• In your wok or large high-sided frying pan, add enough neutral cooking oil (like grapeseed or avocado) to come about 1-inch up the sides of the pan. Heat the oil over medium-high heat. Using an instant-read thermometer, monitor the oil temperature until it reaches 375°F (190°C).
• Working in batches, carefully add the cornstarch-coated pork belly bites to the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and prevent proper crisping. Fry each batch for 3-4 minutes, turning occasionally, until they are beautifully golden-brown and delightfully crispy on all sides. Remember, the pork is already cooked, so this step is purely for texture.
• Using a slotted spoon, transfer the fried pork belly bites to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batches.
• Once all the pork belly bites are fried, carefully clean out the wok/frying pan, removing any residual oil or cornstarch debris. This ensures a clean surface for glazing.

Step 4: Glaze and Serve Your Masterpiece

• Return the cleaned wok or frying pan to high heat. Add the prepared ginger-soy glaze and bring it to a vigorous boil.
• Immediately add all of the crispy pork belly bites to the boiling glaze. Turn off the heat.
• Using a spatula or tongs, gently but quickly stir and toss the pork belly bites, ensuring each piece is completely coated in the thick, glossy glaze. This should only take about 20 seconds to prevent the glaze from becoming too thick or the pork belly from losing its crispness.
• Remove the glazed pork belly bites from the wok and serve immediately. Arrange them beautifully on a platter or individual plates. Garnish with thinly sliced Persian cucumber ribbons, a generous sprinkle of toasted sesame seeds, and fresh green onions. For a more substantial meal, serve them over a bed of fragrant jasmine rice.

Creative Variations to Try

This recipe provides a fantastic foundation, but don’t hesitate to get creative and adapt it to your taste or what you have on hand:

• Chicken Wing Extravaganza: The ginger-soy glaze is incredibly versatile. Try tossing crispy baked or fried **chicken wings** in this same delicious sauce for a different, equally addictive appetizer.
• Pork Belly Steaks: For the ultimate pork belly enthusiast, instead of cutting the sous vide pork belly into small bites, cut it into 3-4 larger, thicker pieces. After patting dry and applying cornstarch, pan-sear these larger “steaks” to develop a deep, rich crust. Then, brush generously with the glaze and serve as a show-stopping main course.
• Spicy Kick: For those who love extra heat, increase the amount of chili garlic sauce in the glaze, or add a pinch of red pepper flakes.
• Citrus Brightness: A squeeze of fresh lime or orange juice, or a bit of zest added to the glaze, can introduce a refreshing citrus note that pairs wonderfully with pork and ginger.

Alternative Oven-Roasted Pork Belly Method

While the sous vide technique is truly unparalleled for achieving the most tender and juicy pork belly, we understand not everyone has the equipment. You can still create delicious pork belly bites using your oven, though the texture will be slightly different – less uniformly tender, but still wonderfully flavorful. This alternative method skips the extended overnight cooking but still delivers a satisfying result.

• For the oven method, preheat your oven to 375°F (190°C).
• Season your pork belly with salt and pepper as usual. Place the pork belly, fat side down, in a sturdy roasting pan or on a baking sheet.
• Roast in the preheated oven for 30 minutes.
• After 30 minutes, flip the pork belly so the fat side is up. Continue to roast for another 45 minutes, or until the fat cap is golden and rendered, and the meat is tender when pierced with a fork.
• Once cooked, remove from the oven, let it cool slightly, then cut it into bite-sized pieces. Proceed with the cornstarch coating, frying, and glazing steps as described in the main recipe to achieve a crispy exterior and delicious sauce.

Storage and Reheating Tips

These pork belly bites are best enjoyed fresh, but leftovers can be stored and reheated:

• How to Store Leftover Pork Belly Bites: Once cooled, transfer any leftover glazed pork belly bites to an airtight container. They will keep well in the refrigerator for up to 5 days.
• How to Reheat Leftover Pork Belly Bites: To best retain their crispiness, reheating in the oven is ideal. Preheat your oven to 325°F (160°C). Spread the pork belly bites in a single layer on a baking sheet and heat for 10-15 minutes, or until warmed through and the exterior begins to crisp up again. You can also reheat them in a skillet over low heat, stirring occasionally, until heated through. The glaze may become a little stickier, but the flavor will still be fantastic.
• Can You Freeze Leftover Pork Belly Bites? Yes! For longer storage, you can freeze the cooked pork belly bites. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They will maintain quality for 3-4 months in the freezer. Thaw overnight in the refrigerator before reheating.

Chef’s Top Tip for Ultimate Crispy Bites

The key to achieving truly crispy pork belly bites after their sous vide bath is the frying stage. Remember, the pork belly is already fully cooked and tender. Your goal in the hot oil is purely to develop that beautiful, golden, crispy crust. So, don’t be shy with the heat! Ensure your oil is properly preheated to 375°F (190°C), and fry the bites for a quick 3-4 minutes per batch. This rapid, high-heat fry will create that perfect crackly exterior without drying out the succulent interior.

Common Troubleshooting Tips

Even with careful preparation, sometimes things don’t go exactly as planned. Here are solutions to common issues you might encounter:

• Glaze Too Thin: If your ginger-soy glaze appears too thin after simmering, simply return it to medium to medium-high heat and continue to gently reduce it. Stir frequently to prevent burning. It shouldn’t be overly thick, as its purpose is to coat the bites, but it should be thick enough to cling beautifully to the pork belly without dripping off.
• Pork Belly Not Crisping: Ensure your oil temperature is consistently at 375°F (190°C) and you are not overcrowding the pan. Overcrowding drops the oil temperature, leading to steaming rather than frying. Also, ensure the pork belly is patted very dry before coating with cornstarch. Any excess moisture will inhibit crisping.
• Pork Belly Tough After Sous Vide: If your pork belly isn’t as tender as desired after the sous vide process, it likely needed more time. Sous vide is very forgiving; you can always return it to the water bath for a few more hours at the same temperature until it reaches your preferred tenderness.

Delightful Serving Suggestions

These ginger-soy glazed pork belly bites are incredibly versatile and pair well with a variety of accompaniments. Here are some of our favorite ways to serve them:

• Fragrant Rice: A classic pairing. Steamed jasmine rice, basmati rice, or even a flavorful coconut rice provides a comforting base that soaks up the extra glaze beautifully. Stirring a bit of the leftover glaze into plain rice creates an incredibly delicious side dish.
• Fresh Green Vegetable: To balance the richness of the pork belly, a crisp green vegetable is perfect. Think steamed or stir-fried broccoli, asparagus, snap peas, or blanched bok choy with a light sesame dressing.
• Asian-Inspired Salad: A refreshing salad with a light vinaigrette, featuring ingredients like shredded cabbage, carrots, bell peppers, and a sprinkle of chopped peanuts, can add a wonderful crunch and freshness.
• Lettuce Wraps: Serve the pork belly bites in crisp lettuce cups (like butter lettuce or endive) with extra garnishes like shredded carrots, daikon, and a drizzle of sriracha for a fun, interactive meal.
• Noodle Dishes: These bites would be a fantastic topping for a simple stir-fried noodle dish or a bowl of ramen.

Perfect Beverage Pairings

Choosing the right drink can elevate your dining experience. Here are some excellent beverage options to complement the rich, savory, and sweet flavors of these sous vide pork belly bites:

• White Wines: Opt for white wines that are not overly bold or heavy, as they can overpower the delicate flavors of the glaze. Excellent choices include a crisp Viognier, a refreshing Sauvignon Blanc, a bright Pinot Grigio, or an aromatic Gewürztraminer. These wines offer enough acidity and fruit notes to cut through the richness of the pork.
• Crisp Lager Beer: A well-chilled, crisp lager beer is a spectacular choice. Its light, clean, and effervescent qualities provide a refreshing contrast to the rich pork belly and spicy-sweet glaze.
• Sake: For an authentic Asian pairing, a good quality Junmai sake is a wonderful option. Its subtle umami and slightly fruity notes harmonize beautifully with the ginger and soy flavors.
• Green Tea: A non-alcoholic choice that is fantastic with these pork belly bites is a classic green tea. Its clean, slightly bitter, and earthy notes provide a refreshing palate cleanser and complement the Asian flavor profile perfectly.

Pork belly is indeed the starting point for bacon. Bacon is typically cured (salted and often smoked) pork belly that has been seasoned and sometimes sliced. In essence, pork belly is the raw, unprocessed cut of meat from which bacon is made. So, while they come from the same part of the pig, pork belly is bacon that hasn’t undergone the curing and smoking process yet, offering a different culinary canvas.

For a beautifully tender and juicy texture that still holds its shape, we recommend cooking pork belly sous vide for 18-20 hours at 165°F (74°C). While recommended times and temperatures can vary depending on your desired final texture (shorter times for firmer, longer for softer), this range provides an excellent balance. The great advantage of sous vide is its hands-off nature; you can easily start it the night before and let it cook unattended while you sleep, making it perfect for preparing ahead.

Achieving a crispy exterior after sous vide cooking is crucial for pork belly. When serving as bite-sized cubes, the best method is to lightly coat them in cornstarch and then shallow-fry them for 3-4 minutes in hot oil (around 375°F/190°C) until golden and crispy. Alternatively, if you’re working with larger pieces, you can broil the pork belly in the oven for a few minutes (watching carefully!) to get a nice golden-brown and crispy exterior. A high-heat pan sear can also work wonders for larger cuts.

Yes, you can sous vide pork belly from frozen! Simply add an extra 1-2 hours to the cooking time to allow it to fully thaw and come to temperature in the water bath. Ensure the pork belly is already sealed in a vacuum bag before freezing for convenience.

If you are using skin-on pork belly and wish to achieve a super crispy skin (often called crackling), scoring the skin in a crosshatch pattern before sous vide cooking and then patting it extremely dry and searing or broiling at high heat is recommended. For this specific recipe, where the pork belly is cut into bites and fried, the skin is usually removed for a more consistent texture on the meat, but if using skin-on, you can choose to score it for aesthetics and extra crispiness.

Crispy Sous Vide Pork Belly Bites with Ginger Soy Glaze