Sous Vide (Immersion Circulator)
Pork Time and Temperature Chart
| Description Description |
Details Details |
Temp Temp |
Min Hrs. Min Hrs. |
Max Hrs. Max Hrs. |
|---|---|---|---|---|
| Pork | ||||
| Chops | Rare | 136°F | 1:00 | 3:00 |
| Chops | Medium | 144°F | 1:00 | 3:00 |
| Chops | Well Done | 158°F | 1:00 | 3:00 |
| Roast | Rare | 136°F | 3:00 | 5:30 |
| Roast | Medium Rare | 144°F | 3:00 | 4:00 |
| Roast | Well Done | 158°F | 3:00 | 3:30 |
| Tough Cuts | Rare | 140°F | 8:00 | 24:00 |
| Tough Cuts | Medium Rare | 154°F | 8:00 | 24:00 |
| Tough Cuts | Well Done | 185°F | 8:00 | 16:00 |
Notes:
ProtiensChop
This is the way to cook any pork marked “chop” or “loin” to get great results—whether your meat is fatty or lean, boneless or bone-in.
Roast
We cook pork roast at the same temperature as we do individual chops—it just takes a while longer. Brine your roast ahead of time for even more flavor.
Tough Cuts
Cheaper cuts like pork belly and shoulder need some time to cook in the bath but come out spectacularly tender and full of flavor.
This page was updated on September 24, 2020.
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