Sous Vide Pork Belly Temperature Guide
Pork belly is a two-personality cut: at low temperatures it stays meaty and sliceable; at higher temperatures its collagen melts into rich, spoon-tender goodness. Sous vide is the only method that lets you choose precisely which version you want.
Our top pick
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
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Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Precision Cooker 3.0 | A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. | View → |
| Instant-read meat thermometer | Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork. | View → |
Anova Precision Cooker 3.0
Editor’s PickA circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
- + On-device temperature control
- + 1100W heats fast
- + Recipe library for temps
- − Premium price
- − Some app features paywalled
Free shipping on eligible items
Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork.
- + Verifies actual temperature
- + Cheap insurance
- − Not needed if your circulator is accurate
Free shipping on eligible items
Buying advice
For melting, falling-apart belly: 165°F for 10-12 hours (or 176°F for 8 hours). For a meatier, sliceable result that still renders fat: 145°F for 12-24 hours. Season with salt, sugar, five-spice or soy for an Asian-style belly before the bath. After cooking, pat dry and sear the skin/fat side hard until crisp, or chill and slice for frying later. The long cook is the point — don't rush it.
FAQ
What temperature makes pork belly melt?
165°F for 10-12 hours fully renders the collagen. At 145°F it stays firmer and sliceable.
Why is my sous vide pork belly tough?
Not enough time. Belly needs 10+ hours to break down collagen — it's one of the cuts where longer genuinely means better.
Can I crisp the skin after?
Yes — dry it thoroughly, then sear the skin side in a hot pan, or sear and broil for crackling.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.