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Incredibly flavorful pork belly cooked exactly the way you want it

New to sous vide? Hold on to your hat, paesano. You’re in for a hell of a ride. ’Cause when you take a tough cut like pork belly and slowly cook it sous vide, something incredible happens—the meat takes on textures and flavors you just don’t see with traditional methods. Seriously, though. You won’t believe the food coming out of your kitchen—we’re talking <a href="/activities/pork-steaks">Pork Steaks</a> that eat like pricey steaks but have the deep, succulent flavor of slow-cooked shoulder. We’re talking shanks that transform into tender, impossibly tasty <a href="/recipes/homemade-honey-glazed-ham">hams</a> and firm <a href="/recipes/kung-pao-ribs">spareribs</a> that melt in your mother-loving mouth. But for now, we’re talking pork belly. And yes, we’re fully aware that sous vide isn’t the only way to cook it. When we’re in a hurry, we stick that tummy in a <a href="/recipes/crazy-quick-pressure-cooked-pork-belly">pressure cooker</a>, and dinner’s on the table within an hour and change. And when we’re feeling nostalgic for the aromas of Grandma’s kitchen, an <a href="/recipes/super-simple-oh-so-tender-braised-pork-belly">old-school braise</a> is in order. But for our money—not very much of it, as this cut’s pretty cheap—sous vide is the best way to cook a belly. Nothing beats that magical combo of amazing, snappy texture and extraordinary flavor, the one that’s achievable only with sous vide. Try this incredibly easy approach and see if you agree. Then be sure to report back. Pretty pictures of slow-cooked pork belly are definitely our jam.