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Sous Vide Crispy Roast Pork Belly

Course: Main Course
Cuisine: Chinese
Keyword: chinese, chinese recipe, pork belly, sous vide


  • 2 lb Pork Belly
  • 2 tsp Five Spice Powder
  • Generous amount of Salt
  • 2 tsp Rose Wine
  • ½ tsp White Pepper
  • 2 tsp White Vinegar


  • Set water bath to 155F (68C).
  • With the pork skin side down, generously salt and rub in 5 spice powder and white pepper onto the meat side.
  • Place into bag, add 2 teaspoons of rose wine, and seal.
  • Sous vide for 12 hours at 155F (68C).
  • Once the time is up, remove the bag from the sous vide and place it into an ice bath.
  • Remove pork from the bag, and place onto a chop board.
  • Pat the skin dry. Using the meat tenderizer, puncture the skin all over.
  • Wipe dry again, then brush the skin side with vinegar.
  • Add a generous layer of salt on the skin.
  • Wrap the meat portion of the pork belly with foil, leaving the skin exposed.
  • Place onto a baking sheet and into the fridge to air dry overnight without covering.
  • When ready to finish, heat the oven as high as it will go or to broil.
  • Wipe off any excess salt. Once again, puncture holes using the meat tenderizer all over the skin.Wipe the skin very dry before placing into the oven.
  • Once the skin has bubbled all over and turned golden brown it’s ready to remove from the oven. Watch carefully as the skin can burn fairly quickly, especially if using broil.
  • Set aside to cool completely, chop, and serve.