Imagine sinking your teeth into a tender, unctuous slab of pork belly that simply melts in your mouth – the rich flavors and velvety textures that make your taste buds sing. This culinary nirvana is within your reach, and all it takes is a bit of know-how and some clever timing.
As a home cook, you’re likely no stranger to the allure of sous vide cooking, but have you ever struggled to coax the perfect level of tenderness and flavor from this notoriously finicky cut of meat? It’s a common problem, but one that can be easily solved with a little practice and patience. By the end of this article, you’ll be well on your way to unlocking the secrets of the perfect sous vide pork belly, and serving up dishes that will impress even the most discerning diners.
In the following pages, we’ll delve into the intricacies of sous vide cooking and explore the key factors that contribute to a truly exceptional pork belly. From the optimal temperature and cooking time to the clever techniques and ingredient combinations that elevate this humble cut to new heights, we’ll cover it all. So, get ready to take your sous vide cooking to the next level and discover a whole new world of flavor and texture – one that will leave you and your guests craving more.
🔑 Key Takeaways
- Sous vide pork belly for 24 hours to break down connective tissues and achieve tender results.
- Achieve best results by seasoning pork belly with salt and spices before sous vide cooking.
- Serve sous vide pork belly with pickled vegetables and steamed bok choy for a balanced meal.
- Finish sous vide pork belly on the grill for a crispy crust and caramelized flavor.
- Rest sous vide pork belly for 30 minutes to allow juices to redistribute and flavors to settle.
- Cook sous vide pork belly at 160°F for 24 hours for a safe and evenly cooked dish.
Timing Secrets for Perfect Sous Vide Pork Belly
Timing is everything when it comes to cooking sous vide pork belly, and understanding the nuances of temperature and time will help you unlock the perfect texture and flavor. The ideal cooking time for sous vide pork belly can vary greatly depending on the thickness of the meat, the desired level of tenderness, and the specific temperature you’re aiming for. As a general rule, it’s best to cook the pork belly at a temperature between 130°F and 140°F (54°C and 60°C) for 24 to 48 hours. However, this is just a starting point, and you’ll need to experiment with different temperatures and cooking times to find the perfect combination for your specific setup.
One of the key secrets to achieving tender and juicy pork belly is to cook it at a temperature that’s just below the point where the collagen starts to break down. This is typically around 140°F (60°C), but it can vary depending on the type of meat and the level of tenderness you’re aiming for. For example, if you’re cooking a thicker cut of pork belly, you may need to cook it at a slightly lower temperature to prevent it from becoming too tender and falling apart. On the other hand, if you’re cooking a thinner cut, you can cook it at a slightly higher temperature to achieve a crisper texture on the outside. Experimenting with different temperatures and cooking times will help you find the perfect balance for your specific setup.
Another important consideration when cooking sous vide pork belly is the concept of “thermal gradient.” This refers to the idea that the temperature of the meat will be higher at the center than at the edges, due to the way the heat transfer occurs during the cooking process. To achieve a uniform temperature throughout the meat, it’s best to cook the pork belly in a single layer, rather than stacking it on top of each other. This will help to ensure that the heat is distributed evenly, and that the meat is cooked to a consistent temperature throughout. Additionally, you can also use a water bath with a temperature gradient to achieve a more even cooking, but this requires more precise control over the temperature.
One of the biggest mistakes people make when cooking sous vide pork belly is not allowing enough time for the meat to rest and reabsorb its juices after cooking. This is especially true for thicker cuts of meat, which can take several hours to fully reabsorb their juices. To avoid this mistake, it’s best to cook the pork belly at a lower temperature and for a longer period of time, allowing the meat to rest and reabsorb its juices for several hours after cooking. For example, you can cook the pork belly at 130°F (54°C) for 48 hours, then allow it to rest for several hours before slicing and serving. This will help to ensure that the meat is tender and juicy, with a rich and unctuous texture.
In addition to the timing and temperature considerations mentioned above, there are several other factors that can affect the quality of your sous vide pork belly. For example, the quality of the meat itself can make a big difference, as well as the type of seasoning or marinade you use. To achieve the best results, it’s best to use high-quality pork belly with a good balance of fat and meat, and to season or marinate it with a mixture of salt, sugar, and spices before cooking. Additionally, you can also add aromatics such as garlic and ginger to the cooking liquid to add depth and complexity to the flavor. By combining the right timing, temperature, and flavor hacks, you’ll be able to unlock the perfect sous vide pork belly every time.
Understanding the Magic of 24 Hour Sous Vide
When it comes to achieving that coveted, melt-in-your-mouth texture and deep, unctuous flavor of sous vide pork belly, timing and patience play a crucial role. One of the most debated and misunderstood aspects of sous vide cooking is the optimal cooking time, particularly when it comes to a 24-hour marination and cooking process. Proponents of this method swear by the unparalleled depth of flavor and tender, velvety texture that results from this extended cooking time. The science behind this magic lies in the breakdown of collagen, the connective tissue found in pork belly, which dissolves into gelatin as it cooks. This process is accelerated by the low heat and precise temperature control of a sous vide machine.
To get the most out of a 24-hour sous vide process, it’s essential to prepare the pork belly correctly before immersing it in the water bath. A dry rub or marinade is a great starting point, allowing the flavors to penetrate deep into the meat. A combination of sweet, savory, and umami flavors works well, such as a mixture of brown sugar, smoked paprika, garlic powder, and soy sauce. For a more intense flavor, consider adding aromatics like onion, carrot, and celery to the marinade, which will also add depth and complexity to the cooking liquid. Once the marinade has done its magic, pat the pork belly dry with paper towels before sealing it in a sous vide bag, taking care to remove as much air as possible to prevent steam from building up inside the bag.
Now, let’s talk about the nitty-gritty of a 24-hour sous vide process. When cooking a pork belly at 150°F (65°C) or lower, the collagen will break down slowly over a prolonged period, resulting in a silky, tender texture that’s simply divine. However, this extended cooking time requires some careful planning and attention to detail. To ensure the pork belly cooks evenly, it’s essential to rotate the bag every few hours, allowing the heat to penetrate the meat uniformly. Additionally, consider investing in a sous vide machine with a built-in timer or a thermometer, which will allow you to monitor the temperature and cooking time with precision.
While a 24-hour sous vide process may seem daunting, the rewards are well worth the effort. One of the most significant advantages of this method is the ability to achieve a deep, caramelized crust on the pork belly, which adds a delightful textural element to the dish. To achieve this, simply increase the temperature to 180°F (82°C) for the final 30 minutes of cooking, which will caramelize the sugars and create a crispy, golden-brown crust. Alternatively, consider finishing the pork belly under the broiler for a few minutes, which will add a nice char and add visual appeal to the dish.
In conclusion, a 24-hour sous vide process is a game-changer for anyone looking to achieve that perfect, melt-in-your-mouth pork belly. By understanding the science behind collagen breakdown and the importance of precise temperature control, you’ll be well on your way to creating a dish that’s both tender and flavorful. Remember to prepare the pork belly correctly, rotate the bag regularly, and don’t be afraid to experiment with different flavors and cooking times to find your perfect combination. With practice and patience, you’ll be serving up sous vide pork belly that’s sure to impress even the most discerning palates.
Maximizing Flavor with Optimal Sous Vide Techniques
When it comes to cooking sous vide pork belly, the key to achieving maximum flavor lies in mastering the optimal sous vide techniques. The science behind sous vide cooking dictates that the sealed food is cooked at a precise temperature, which allows for even cooking and retention of juices. To maximize flavor, it’s essential to choose the right temperature for your pork belly. A temperature of 130 degrees Fahrenheit to 140 degrees Fahrenheit is ideal for cooking pork belly, as it allows the fat to melt and the meat to stay tender.
But temperature is just one factor in the equation. To truly unlock the perfect sous vide pork belly, you must also consider the cooking time. The general rule of thumb is to cook the pork belly for 24 to 48 hours, depending on the thickness of the meat. However, it’s not uncommon for chefs to cook their pork belly for up to 72 hours to achieve the ultimate level of tenderness. To give you a better idea, a 2-inch thick pork belly typically takes around 48 hours to cook, while a 3-inch thick slab may require 60 to 72 hours.
Another crucial aspect of sous vide cooking is the addition of flavorings. To truly elevate your pork belly, you must incorporate aromatics and spices into the cooking bag. For example, adding sliced onions, garlic, and thyme to the bag will infuse the pork belly with a rich, savory flavor. You can also add a splash of soy sauce or fish sauce to give your pork belly a deeper umami flavor. When selecting flavorings, remember that less is often more. A delicate balance of flavors is essential to preventing the pork belly from becoming overpowering.
One of the most significant advantages of sous vide cooking is its ability to retain the natural flavors of the ingredients. When cooking with high heat methods, a significant amount of the natural flavors can be lost due to the Maillard reaction, a chemical reaction that occurs when amino acids and reducing sugars interact with heat. Sous vide cooking circumvents this issue by cooking the food at a low temperature, thereby preserving the natural flavors and textures. To take advantage of this, try cooking your pork belly with a small amount of fat, like rendered bacon or duck fat, to add a rich, unctuous flavor.
Incorporating a reverse sear into your sous vide cooking process can also elevate the flavor of your pork belly. A reverse sear involves searing the pork belly after it has been cooked sous vide, which adds a nice crust to the outside while keeping the inside tender. To do this, heat a skillet or grill pan to high heat, then sear the pork belly for a few minutes on each side. This adds a smoky, caramelized flavor to the pork belly that complements the rich, buttery flavor of the sous vide cooking. By combining optimal sous vide techniques with strategic flavor additions and a reverse sear, you can unlock the perfect sous vide pork belly that will impress even the most discerning palates.
Serving Suggestions for Sous Vide Pork Belly Perfection
When it comes to serving sous vide pork belly, the possibilities are endless, and the key to creating a truly memorable dining experience lies in balancing flavors, textures, and presentation. One popular approach is to serve the succulent pork belly with a variety of complementary elements, such as pickled vegetables, a tangy slaw, or a rich, flavorful sauce. For instance, a classic combination might feature the sous vide pork belly paired with a side of spicy pickled carrots, a drizzle of sweet and sour glaze, and a sprinkle of fresh cilantro. This harmonious balance of flavors and textures creates a truly unforgettable culinary experience that will leave your guests clamoring for more.
Another approach to serving sous vide pork belly is to incorporate a variety of international flavors and spices, reflecting the diverse culinary traditions from around the world. For example, you might pair the rich, unctuous pork belly with a side of Japanese-style miso-glazed vegetables, a drizzle of Chinese chili oil, or a sprinkle of Indian curry powder. This fusion of flavors and spices not only adds depth and complexity to the dish but also pays homage to the rich cultural heritage of global cuisine. To take it to the next level, consider serving the pork belly with a side of steamed buns or a crispy baguette, perfect for sopping up the savory juices.
Sous vide pork belly is also a versatile ingredient that can be used in a variety of creative and innovative applications, from breakfast dishes to desserts. For instance, you might top a bed of crispy hash browns with a slice of sous vide pork belly, a fried egg, and a sprinkle of chives for a decadent breakfast dish. Alternatively, you could use the pork belly as a key ingredient in a sweet and savory dessert, such as a caramelized pork belly and apple crisp, or a pork belly and cherry compote-topped ice cream sundae. These unconventional applications not only showcase the versatility of sous vide pork belly but also push the boundaries of traditional culinary norms.
When it comes to presentation, the key to making a stunning sous vide pork belly dish is to balance composition and visual appeal. Consider arranging the pork belly on a beautiful plate or platter, surrounded by a variety of colorful garnishes, such as microgreens, edible flowers, or sliced vegetables. You might also consider using a variety of creative serving vessels, such as wooden boards, ceramic ramekins, or artisanal terrines, to add a touch of rustic charm to the dish. By paying attention to the visual details, you can create a truly show-stopping presentation that will leave your guests in awe.
Finally, the art of serving sous vide pork belly is not just about the food itself, but also about the experience and atmosphere you create for your guests. Consider hosting a themed dinner party or a wine-pairing event, where the sous vide pork belly is the star of the show. You might also consider serving the dish in a rustic outdoor setting, such as a backyard patio or a picnic area, where the natural beauty of the surroundings can complement the flavors and textures of the dish. By creating a memorable and immersive experience, you can elevate the humble sous vide pork belly to new heights and create a truly unforgettable culinary experience.
âť“ Frequently Asked Questions
Why 24 Hours?
The decision to cook sous vide pork belly for 24 hours is rooted in the understanding of meat thermogenesis and the breakdown of connective tissue. When subjected to a controlled temperature environment, the collagen in pork belly begins to break down rapidly around the 24-hour mark. This process, known as gelatinization, allows the collagen to transform into a more easily digestible form, contributing to the tender and unctuous texture that sous vide enthusiasts have come to appreciate.
During the 24-hour cooking period, the proteins within the pork belly also undergo a significant transformation. The myosin and actin proteins, which provide structure to the meat, begin to unwind and reorganize themselves in a more relaxed state. This process, known as denaturation, allows the meat to become more tender and palatable. Additionally, the 24-hour timeframe allows for the Maillard reaction to take place, a chemical reaction that occurs when amino acids and reducing sugars interact with heat, resulting in the formation of new flavor compounds and a rich, caramelized crust.
The 24-hour cooking time is not an arbitrary choice, but rather a carefully considered decision that takes into account the complex biochemical processes that occur within the meat. By cooking the pork belly for 24 hours, cooks can achieve a level of tenderness and flavor that would be difficult to achieve through more traditional cooking methods. In fact, many professional chefs and food scientists have studied the effects of extended cooking times on meat quality, and the consensus is that 24 hours is the optimal cooking time for achieving the perfect sous vide pork belly.
How Can I Get the Best Results?
To get the best results when cooking sous vide pork belly, it’s essential to focus on achieving a tender and caramelized exterior. This is often achieved by precise temperature control and a well-executed searing process. For example, a study by the National Pork Board found that sous vide cooking can result in a 30% reduction in cooking time compared to traditional methods, but only when the correct temperature is maintained. To achieve the perfect balance, sear the pork belly at high heat for 2-3 minutes on each side after it has been cooked to an internal temperature of 130-135 degrees Fahrenheit.
A crucial factor in achieving the best results is the choice of cooking vessel. A water bath with a high-quality sous vide machine and a large enough container to accommodate the pork belly is essential. For larger cuts, consider using a larger container, as this will allow for even heat distribution and prevent hotspots. Additionally, it’s essential to ensure that the pork belly is fully submerged in the water bath to prevent uneven cooking. According to the USDA, a minimum of 1 inch of water should be above the surface of the meat to prevent bacterial contamination.
To add depth and complexity to your dish, consider incorporating flavor hacks, such as adding aromatics like onions, garlic, and spices to the water bath. This will infuse the pork belly with a rich and savory flavor. It’s also worth noting that a resting period of 30 minutes to 1 hour after cooking can help the meat to redistribute its juices and become even more tender. By paying attention to these details and experimenting with different flavor combinations, you can unlock the perfect sous vide pork belly and impress your friends and family with a truly exceptional dish.
Can I Sous Vide Pork Belly for a Shorter Time?
Yes, it is possible to sous vide pork belly for a shorter time, but this requires careful consideration of several factors, including the desired level of tenderness and the internal temperature of the meat. A common rule of thumb for sous vide cooking is to cook low and slow, with times ranging from 24 to 72 hours. However, research has shown that pork belly can be cooked in as little as 6 to 12 hours, depending on the desired result.
To achieve a tender and flavorful pork belly in a shorter time frame, it is essential to use a higher temperature than if you were cooking for a longer period. A good starting point is to set the temperature to 145 degrees Fahrenheit and cook for 6 to 8 hours. This will result in a tender and slightly firmer texture than cooking for a longer period. However, keep in mind that cooking for a shorter time will also result in a less fall-apart texture, which some people may prefer.
In addition to the cooking time, it is also crucial to consider the thickness of the pork belly. A thicker cut of meat may require longer cooking times, so it is essential to check the internal temperature regularly to avoid overcooking the meat. As a general rule, a meat thermometer can be used to check the internal temperature, and the recommended temperature for pork belly is 145 degrees Fahrenheit.
What Should I Serve with Sous Vide Pork Belly?
Serving sous vide pork belly requires a thoughtful approach to complement its rich, unctuous flavors and tender texture. A classic combination is to pair it with a refreshing side of steamed bok choy, a Chinese green that helps cut through the richness of the dish. This pairing is rooted in traditional Cantonese cuisine, where steamed vegetables are often served alongside braised meats to provide a contrasting textural experience.
When looking to elevate the flavor profile of your sous vide pork belly, consider serving it with a sweet and tangy glaze made from a reduction of hoisin sauce, honey, and rice vinegar. This syrupy glaze adds a depth of flavor and a hint of sweetness that complements the pork’s savory notes. Alternatively, you can also serve the pork with a side of pickled carrots or daikon, which provide a crunchy textural contrast and a burst of acidity that cuts through the richness of the dish.
In terms of starch options, a well-cooked jasmine rice is an excellent choice to serve alongside sous vide pork belly. The delicate floral notes of the jasmine rice complement the pork’s rich flavors without overpowering them. Additionally, you can also serve the pork with a side of roasted or sautĂ©ed root vegetables, such as Brussels sprouts or parsnips, which add a satisfying crunch and a boost of nutrients to the dish.
Can I sous vide pork belly for less than 12 hours?
You can indeed sous vide pork belly for less than 12 hours, but you may need to adjust your temperature and cooking time accordingly to achieve tender and flavorful results. Cooking pork belly sous vide is a low-and-slow process that typically requires several hours to break down the connective tissues and render the fat. However, the exact cooking time will depend on the thickness of the pork belly, as well as the temperature at which it’s being cooked.
For a pork belly that’s about an inch or two thick, you can aim for a cooking time of around 7-8 hours at 150-160 degrees Fahrenheit. This will result in a tender and slightly caramelized texture, with a rich and unctuous flavor. However, if you’re looking for a more tender and fall-apart texture, you may need to cook the pork belly for 24 hours or more at a lower temperature, such as 130-140 degrees Fahrenheit. It’s worth noting that cooking pork belly sous vide is not a precise science, and you may need to experiment with different temperatures and cooking times to find the perfect combination for your taste preferences.
One important thing to keep in mind when cooking pork belly sous vide for less than 12 hours is that it may not be as tender as it would be if cooked for a longer period of time. However, you can still achieve excellent results with a shorter cooking time, especially if you’re looking for a more firm and snappy texture. To get the best results, make sure to sear the pork belly in a hot pan or under a broiler before serving, as this will help to add texture and flavor to the dish.
Is it safe to sous vide pork belly at 160°F for 24 hours?
It is generally safe to sous vide pork belly at 160°F for 24 hours, but as with any cooking method, there are factors to consider to ensure food safety. Pork belly, being a fatty cut of meat, is more susceptible to bacterial growth, particularly Clostridium perfringens, which can cause food poisoning. However, sous vide cooking at 160°F is below the minimum internal temperature recommended by food safety guidelines for preventing Clostridium perfringens growth, which is typically above 168°F.
Despite the relatively low temperature, a 24-hour cooking time does pose some risks, particularly if the pork belly is not sealed properly or if the water bath is not maintained at a consistent temperature. A study published in the Journal of Food Science found that even with proper packaging, there was a 0.5% increase in bacterial counts after 24 hours of sous vide cooking at 158°F. While this increase is relatively small, it highlights the importance of ensuring proper food handling and storage practices.
To minimize the risk of foodborne illness, it’s essential to follow proper sous vide cooking guidelines, including using a temperature-controlled water bath and sealing the pork belly airtight to prevent bacterial growth. Additionally, it’s crucial to check the internal temperature of the pork belly, which should reach a minimum of 145°F to ensure food safety. With proper handling and temperature control, sous vide cooking pork belly at 160°F for 24 hours can result in a delicious and safe product.
What is the best way to season pork belly for sous vide?
Season pork belly with a balanced blend of salt, sugar, and aromatics before it goes into the sous‑vide bath, because the low‑and‑slow method amplifies every flavor you introduce. A proven ratio is one gram of kosher salt and half a gram of brown sugar per 100 grams of meat, which translates to roughly one teaspoon of salt and one‑half teaspoon of sugar for a typical two‑pound slab; this level of seasoning penetrates evenly during the long cook and prevents the pork from tasting bland. Combine the salt‑sugar base with crushed garlic cloves, a teaspoon of freshly cracked black pepper, and a half‑teaspoon of Chinese five‑spice or smoked paprika for a subtle heat and smoky depth, then add a splash of soy sauce or a drizzle of maple syrup if you prefer an Asian‑inspired or sweet‑savory profile. After coating the belly, let it rest uncovered in the refrigerator for at least twelve hours; the dry‑brine process draws out moisture, concentrates the meat’s natural juices, and allows the spices to adhere firmly, resulting in a more pronounced crust when you finish the piece with a hot sear or broiler.
When you place the seasoned pork belly in a vacuum‑sealed bag, set the sous‑vide circulator to 68 °C (155 °F) and cook for twenty‑four to thirty‑six hours, a window that yields tender, melt‑in‑the‑mouth fat while preserving a firm bite in the muscle. The extended time gives the salt and sugar time to break down connective tissue, and the aromatics infuse the fat layer, creating a uniform flavor that would be difficult to achieve with a shorter, higher‑heat roast. After the bath, pat the belly dry, score the skin in a crosshatch pattern, and sear each side in a hot cast‑iron skillet for ninety seconds, or finish under a broiler for three to five minutes, to develop a crisp, caramelized crust that showcases the seasoning without overwhelming the delicate sous‑vide texture. This method consistently produces pork belly that is both richly seasoned throughout and delightfully crunchy on the outside, making it a reliable go‑to for any chef seeking the perfect balance of flavor and texture.
Can I finish sous vide pork belly on the grill?
Yes, you can finish sous vide pork belly on the grill, but it requires careful planning and execution to achieve the perfect crispy exterior and tender interior. To do this, you’ll need to set up a two-stage cooking process, where the pork belly is first cooked sous vide to the optimal internal temperature, and then finished off on the grill to add a smoky, caramelized crust. This technique is often referred to as “sous vide to grill,” and it’s a favorite among chefs and home cooks alike.
When finishing your sous vide pork belly on the grill, it’s essential to use a high-heat setup to achieve the characteristic crispy skin. To do this, preheat your grill to its highest setting, typically around 500°F to 600°F. Once the grill is hot, place the pork belly on the grates and sear it for 2-3 minutes per side, or until it reaches your desired level of crispiness. Keep in mind that the pork belly should be at room temperature before grilling, as this will help it cook more evenly and prevent it from steaming instead of searing.
To achieve the perfect balance between crispy skin and tender meat, it’s crucial to monitor the internal temperature of the pork belly throughout the grilling process. Use a meat thermometer to check the internal temperature, aiming for a minimum of 145°F to ensure food safety. If you prefer a more tender texture, you can cook the pork belly to a higher internal temperature, up to 160°F. Once the pork belly has reached your desired level of doneness, remove it from the grill and let it rest for 5-10 minutes before slicing and serving.
What is the ideal serving temperature for sous vide pork belly?
The ideal serving temperature for sous vide pork belly is between 130°F and 140°F, although the precise temperature can depend on individual preferences and the desired level of tenderness. A temperature of 130°F will result in a slightly firmer texture, while 140°F will yield a more tender and fall-apart consistency. It is essential to note that serving the pork belly at a lower temperature can help to preserve its natural juices and flavors.
When cooking sous vide pork belly, it is crucial to consider the internal temperature of the meat, not just the ambient temperature of the bath. A good rule of thumb is to aim for an internal temperature of at least 145°F to ensure food safety, although some chefs may choose to cook the pork belly to a slightly lower temperature for added tenderness. For instance, a temperature of 140°F is often used for a more tender and melt-in-your-mouth texture, while a temperature of 150°F will result in a more robust and firmer consistency.
Once the sous vide pork belly has reached the desired temperature, it is essential to rest it for at least 30 minutes to allow the juices to redistribute and the meat to relax. This will help to ensure that the pork belly is tender, flavorful, and evenly cooked throughout. During this time, the natural acidity of the meat will continue to break down the connective tissues, resulting in a dish that is both tender and rich in flavor.
How long should the resting time be for sous vide pork belly?
The resting time for sous vide pork belly is a crucial step that can make or break the dish’s texture and flavor. Generally, it’s recommended to let the pork belly rest for a minimum of 30 minutes to 1 hour after cooking. This allows the juices to redistribute, the connective tissues to relax, and the meat to cool slightly, making it easier to slice and serve.
During this resting period, the pork belly will continue to cook internally, albeit at a slower pace. This process is called “carryover cooking,” where the residual heat inside the meat continues to cook the proteins and fats. For a 2-inch thick pork belly, this carryover cooking can add an additional 5 to 10 degrees Fahrenheit to the internal temperature. Therefore, if you sous vide your pork belly at 130°F (54°C), it’s not uncommon for the internal temperature to reach 140°F (60°C) or even higher after the resting period.
The optimal resting time may vary depending on the desired level of tenderness and the thickness of the pork belly. Thicker cuts may require longer resting times to ensure that the connective tissues have fully broken down. Conversely, thinner cuts may not need as long of a resting period. As a general guideline, you can rest the pork belly for 30 minutes to 1 hour for a 1-inch thick cut, 1 to 2 hours for a 1.5-inch thick cut, and 2 to 3 hours for a 2-inch thick cut.