Sous Vide Pork Belly Bowl with #anovafoodnerd Jessica Nelson

Sous Vide Pork Belly Bowl with #anovafoodnerd Jessica Nelson

Even after Jessica Nelson attended culinary school, she still found cooking meat intimidating and the results were often less than perfect. Thankfully, shortly after her professional training ended, she found the real way to cook like a pro: a shiny new Anova Precision Cooker. Peep one of Jessica's favorite sous vide recipes below, crazy-tender pork belly piled high in a bowl full of goodness, and learn why she loves cooking with Anova.

Meet #anovafoodnerd Jessica Nelson

Jessica started as a young child, cooking with her Mom. From baking, to helping with dinner, food was an obsession. As she transitioned into adult years, she found herself at an office job where she quickly became the in office chef! Regardless of the occasion, Jessica was the go to cook for the event. She started culinary night school, and quickly transitioned into a role as a private chef. Recently, she's been excelling in her private chef role, cooking for banquets, catering gigs for 50 people, and even for the Baltimore Orioles in her native Maryland. The one tool she always has on hand for these events? "My Anovas. I can just put it in and forget about it. Meats and proteins are hardest thing normally to cook, and sous vide turns it into the easiest part of the meal." When she's not serving up succulent sous vide meals, Jessica is probably hanging out with her dog Lucy and hiking. Check out Jessica's recipe below for the best pork belly you've ever tasted!

Sous Vide Pork Belly Bowl

What you'll need:

  • 3-5 lbs Pork Belly with or without skin (there is enough marinade for ~5 lbs)
  • ½ C soy sauce
  • ½ C rice vinegar
  • ½ C sugar
  • 1/4 to 1/3 C chili garlic sauce (depending on how spicy you like it)
  • 2 T brown sugar
  • 2 T fish sauce
  • 2 scallions, minced (optional)
  • 4 garlic cloves, minced
  • Splash orange juice to taste (marinade should be sweet and tangy; not too salty
  • Steamed rice
  • Pineapple slices
  • Pickles


1. Set Anova Sous Vide Precision Cooker to 170°F / 76.7°C 2. Mix together marinade ingredients with an immersion blender or whisk until smooth. Add pork and let sit for at least 1 hour up to overnight. 3. Add a small amount of marinade (I cover the pork) when you seal in a resealable or ziplock bag. Sous vide for 11 hours.

Finishing Steps:

1. Remove pork from water bath. 2. To serve immediately; remove pork from bag, set aside (otherwise, place into refrigerator sealed). 3. Pour cooking liquid, plus any remaining marinade into a bowl; skim off as much fat as you can. Add to pan and reduce over medium high until bubbly, ~10 minutes. 4. While sauce is reducing, slice pork belly into 1-2 inch strips. Place pork on a foil lined baking sheet and broil on high ~5 minutes, or until desired crispiness and caramelization has occurred. 5. Assemble bowls with hot steamed rice, wedged pineapple, pickles and drizzled with warm reduction. Grab the full recipe here, and be sure to give Jessica a follow on Instagram at @jessica_nelsonnn to stay up to date with her sweet sous vide eats!
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