Sous vide cooking involves sealing food in airtight plastic bags and cooking it to an exact internal temperature in a water bath. This results in food that is cooked evenly all the way through and retains moisture exceptionally well. Pork is a great choice for sous vide, as it turns out very tender and juicy.
What is Sous Vide?
Sous vide utilizes precise temperature control to achieve optimal results. A sous vide setup involves an immersion circulator that heats and circulates water in a pot or large container. Food sealed in plastic bags is submerged in the water and cooked for longer periods of time at lower temperatures compared to other cooking methods.
Some of the key benefits of sous vide cooking include:
- Very even cooking throughout the food
- Excellent moisture retention
- Ability to cook food below its typical doneness temperature for tender results
- Minimal shrinkage and loss of juices/flavors
- Food can be held for long periods without losing quality
Sous vide allows cooking pork with precision to achieve the ideal doneness from edge to edge, while retaining juices and texture.
Recommended Sous Vide Pork Temperatures
The best sous vide temperature for pork depends on the desired doneness and cut of meat being cooked. Here are some generally recommended temperatures:
| Doneness | Temperature |
|---|---|
| Rare | 135°F / 57°C |
| Medium Rare | 140°F / 60°C |
| Medium | 145°F / 63°C |
| Medium Well | 150°F / 66°C |
| Well Done | 160°F / 71°C |
Lean tender cuts like pork tenderloin or chops can be cooked to lower temperatures like 135-145°F for a tender, juicy result. Fattier or tougher cuts like shoulder or leg benefit from cooking to higher temps of 150-160°F to melt connective tissue and fat.
Pork Tenderloin
Pork tenderloin is very lean and tender. Sous vide temperatures between 135-145°F (57-63°C) allow the meat to retain moisture and result in a tender, juicy texture.
Pork Chops
Bone-in and boneless pork chops also do well with sous vide temperatures in the 135-145°F (57-63°C) range. The medium rare to medium doneness provides tender and juicy chops.
Pork Shoulder/Butt
Pork shoulder and butt have more fat and connective tissue. Temperatures of 150-160°F (66-71°C) allow the fat to render and collagen to break down into gelatin.
Pork Belly
For sous vide pork belly, temperatures around 160-165°F (71-74°C) will melt through the fat cap and braise the pork belly into tender, melt-in-your-mouth perfection.
Pork Ribs
Pork ribs cooked sous vide at around 175-185°F (79-85°C) become fall-off-the-bone tender while retaining their shape and juiciness.
Pork Loin
A whole pork loin has a good balance of fat and lean meat. Cook at 140-145°F (60-63°C) for a juicy, tender result from the center to the edge of the roast.
Sous Vide Pork Cooking Times
In addition to temperature, cooking time is also an important factor for sous vide pork. The thickness of the cut will determine how long it needs to cook to reach the set temperature evenly throughout. Some general sous vide time guidelines based on thickness are:
| Thickness | Time |
|---|---|
| 1 inch | 1-2 hours |
| 1.5 inches | 2-3 hours |
| 2 inches | 3-4 hours |
| 2.5-3 inches | 4-6 hours |
You can cook most 1-2 inch thick pork cuts for 1-4 hours and achieve excellent results. Thicker roasts may need upwards of 6-12 hours to cook through without becoming overdone on the outside before the interior reaches the target temperature.
Benefits of Sous Vide Pork
Cooking pork sous vide offers several advantages over traditional roasting, grilling, or pan frying:
- Juiciness – The low and slow cooking retains moisture exceptionally well.
- Tenderness – Longer cooking times at lower temperatures result in very tender meat.
- Consistency – Every bite is perfectly cooked edge to edge.
- Forgiving – It’s nearly impossible to overcook sous vide pork.
- Convenience – Pork can be seasoned and sealed ahead of time then cooked to order.
- Versatility – all cuts of pork benefit from sous vide.
Cooking pork sous vide eliminates issues of dryness, uneven cooking, and overdone edges and surfaces. The results are irresistibly tender pork with outstanding moisture.
Seasoning and Finishing Sous Vide Pork
One of the great things about sous vide is that seasoning and finishing are separate steps from the cooking process. Pork can be seasoned with spices, herbs, sauces, etc. before it is sealed and cooked sous vide. Then after cooking, the pork can be finished by searing, broiling, smoking, glazing, or other methods.
Seasoning
Always season pork before sealing for sous vide. Seasonings will penetrate and flavor the meat during the long, low temperature cook. Here are some great sous vide pork seasoning ideas:
- Dry rubs with spices and herbs
- Wet marinades or brines
- Spicy rubs or global seasonings like jerk or adobo
- Sweet glazes or sauces like BBQ, hoisin, etc.
- Fresh herbs and aromatics
- Compound butters
Finishing
After sous vide cooking, pork should be patted dry and then finished by one or more of these methods:
- Searing – In a hot skillet to create a browned crust.
- Broiling – In the oven under high heat to caramelize the exterior.
- Smoking – Placing in a smoker for 30-60 minutes to add flavor.
- Grilling – Over direct heat for char marks and texture.
- Glazing – Brushing with thick, flavorful glazes and broiling.
- Breading/Battering – Coating with breadcrumbs, flour, or batter then frying.
Finish pork by searing, smoking, grilling and/or glazing to add crispy, caramelized exterior texture and layers of flavor.
Sous Vide Pork Recipe Inspiration
Here are some delicious recipe ideas to inspire your next sous vide pork cook:
Tenderloin
- Herb crusted pork tenderloin with dijon glaze
- Maple bourbon pork tenderloin
- Apricot ginger glazed pork tenderloin
Chops
- Apple sage pork chops
- Spicy chipotle BBQ pork chops
- Coconut curry pork chops
Shoulder/Butt
- Jerk pork shoulder with mango salsa
- Pork butt tacos with pineapple pico
- Hoisin and Sriracha pork shoulder
Ribs
- Honey Sriracha Sticky Ribs
- Cola BBQ pork ribs
- Garlic parmesan pork ribs
Belly
- Soy ginger pork belly burnt ends
- Coffee chili rubbed pork belly
- Orange chili glazed pork belly
Loin
- Pesto and sun dried tomato stuffed pork loin
- Bacon wrapped pork loin with apple glaze
- Pork loin roulade stuffed with spinach, feta and sun dried tomatoes
Common Questions
Is it safe to sous vide pork?
Yes, sous vide is a safe cooking method for pork when proper pasteurization time and temperatures are used. The precision temperature control of sous vide makes it easy to achieve thorough pasteurization.
How long can sous vide pork be stored after cooking?
Sous vide pork can be refrigerated for 5-7 days after cooking. The vacuum sealed bags prevent recontamination after cooking. For longer storage, sous vide pork can be frozen for several months.
Can you reheat sous vide pork?
Leftover sous vide pork can absolutely be reheated. The gentle cooking makes pork very forgiving to reheat without overcooking. Simply reheat sealed bags in a water bath set to the original cook temperature until heated through.
Should sous vide pork be seared?
Searing, broiling, grilling or otherwise finishing sous vide pork is highly recommended. The finishing adds texture, delicious caramelized flavor, and appealing visual appeal. But for convenience, pork can be served straight from the water bath.
Conclusion
Cooking pork sous vide offers many benefits like guaranteed moisture, tenderness and perfect doneness from edge to edge. The keys are precision temperature based on the cut, thickness and desired doneness, and allowing ample time for the low heat to tenderize the meat. Season pork boldly before cooking, then finish with high heat searing or broiling to add flavorful browning.
With the proper temperature, time, seasoning, and finishing, sous vide pork achieves a level of tenderness and juiciness that is hard to beat with other cooking methods. The exact control of sous vide cooking takes the guesswork out of nailing the ideal doneness and makes remarkably tender, succulent pork an easy reality every time.