This sous vide pork belly adobo is a straight mouthgasm. First off, sous vide pork belly is simply unbelievable. It is insanely tender and juicy. The definition of perfection. Then you add amazing adobo sauce to the belly and you have the perfect flavor profile.
Do yourself a favor and make this recipe stat.
Time and Temperature
Through loads of experimentation, we’ve found that cooking the pork belly adobo at 74C/165F for 10 hours is the perfect combo. Leaving the pork in for 10 hours breaks down the connective tissue (collagen), which results in an extremely tender belly. Also, cooking it at a temperature of 165F is the sweet spot for juicy, delicious pork belly. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Check out our full list of recommended gear here.
Sous Vide Pork Belly Adobo
- 2 lbs pork belly
- ½ cup apple cider vinegar
- ½ cup soy sauce
- 4 cloves garlic, crushed
- 1 teaspoon black peppercorns
- 3 bay leaves
- jasmine rice for serving
In a bowl, mix together apple cider vinegar, soy sauce, garlic, black peppercorns, and bay leaves to create the adobo sauce.
Put the pork belly in a freezer bag with the adobo sauce, and remove the air through a vacuum sealer or the displacement method. Put the bag in the fridge, and let the pork marinade for 4 to 24 hours (optional, but recommended).
Set sous vide machine to 74C/165F. Once the target temperature is reached, drop pork belly in the bath for 10 hours.
Remove bag from bath, and immediately transfer bag to an ice bath to cool down the pork belly. Once cooled, take pork belly out, pat dry and slice the belly into 1-inch by 1-inch pieces. Set the adobo sauce marinade to the side
Heat a large skillet on high and add oil. Sear the pork belly chunks for about 60 seconds a side, or until the pieces are browned. Remove pieces from skillet and set aside.
Heat a small sauce pan on medium, add adobo sauce from bag and simmer for 3 to 5 minutes. Once thickened, turn off heat. Pour the sauce on a bowl of jasmine rice, top it with the pork belly chunks and enjoy!
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