Steam-Roasted Pork Belly with Vietnamese-ish Herb Sauce
Susan Vu
November 6, 2023
Perfectly roasted pork belly with shatteringly crisp skin can be hard to create at home in a standard oven. But with the Anova Precision Oven, the pork belly of your dreams is well within reach. A low oven with a touch of steam helps speed up the cooking process while yielding meat that is tender and succulent. The heat is then increased and the skin is cooked until it is puffed and so crispy that your friends and family will think you ordered it from a restaurant. The easy herby blender sauce is a vibrant accompaniment to the rich meat — a touch of fish sauce and zesty citrus juice combine with fresh herbs to create a sauce that is instantly craveable.
Notes: Long vertical cuts in the skin help the fat to render evenly as the pork cooks, and they also make slicing the finished pork belly much easier.
This recipe will yield a good amount of rendered pork fat. You can save it and store it in the refrigerator to use in place of traditional oil in other recipes, or you can cool it completely and discard it.
Serves
8
Prep Time
00:20
Cook Time
02:30
5 (4)
1019
Ingredients
For the Pork Belly
1 (4-lb) piece
skin-on pork belly
Kosher salt
1 tsp
freshly ground black pepper
2.25 tsp
granulated sugar, divided
For the Sauce
3 Tbsp
fresh lime juice, plus more to taste
3 Tbsp
fresh lemon juice
3 Tbsp
fish sauce
⅓ cup
extra-virgin olive oil
¾ cup
thinly sliced scallions, about 1 ½ oz (from about 3 scallions)
½ cup
fresh mint leaves, packed, about ¼ oz
1.5 cups
fresh cilantro leaves and soft stems, packed, about 1 ¾ oz
1 to 2
green Thai bird chilies, stems removed and coarsely chopped
1 (1-in) piece
ginger (20g), peeled and finely grated, about 1 Tbsp
3 large cloves
garlic (9g), finely grated, about 2 tsp
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 20%
Temp: 250°F
Heat: Rear
2. Prep the Pork Belly
Place the pork belly skin-side up on a cutting board. Working crosswise, make long vertical cuts every ¼ inch through the skin and fat layer; do not go deep enough to score the meat.
3. Rub with the Seasonings
Turn the pork belly over and season the meat liberally with salt.
Turn the pork belly over again so that it is skin-side up. In a small bowl, stir together 2 ¼ teaspoons salt, the pepper, and ¼ teaspoon of the sugar. Rub the spice mixture into the top of the skin and the fat. Use your fingers to separate the skin slightly to ensure that the seasoning penetrates into the fat as well.
4. Cook Until the Internal Temperature is Reached
Rack
Place the pork belly skin-side up onto a perforated pan set inside of a baking sheet. Insert the probe into the center of the meaty section of the pork belly. Transfer to the oven and cook until the pork reaches 190°F (87.8°C), about 2 hours.
Sous Vide Mode: Off
Steam: 20%
Temp: 250°F
Heat: Rear
190°F Probe Target
5. Make the Vietnamese-ish Herb Sauce
While the pork cooks, combine the lime juice, lemon juice, and the remaining 2 teaspoons of sugar in a small bowl and stir until the sugar has completely dissolved. Add this to a blender along with the fish sauce, olive oil, scallions, mint leaves, cilantro, Thai bird chili, ginger, and garlic.
Blend until mostly smooth but still speckled with the green herbs. You should have about 1 ¼ cups of sauce total. Taste and season with salt and more lime juice if desired. Set aside at room temperature while the pork cooks.
6. Adjust Oven Settings
Rack
Remove the pork from the oven before adjusting the settings.
Transfer the pork belly to a second perforated pan or a wire rack set over a second baking sheet and blot the skin of any excess moisture.
Sous Vide Mode: Off
Steam: Off
Temp: 440°F
Heat: Top, Rear
7. Crisp the Skin
Rack
When the oven reaches temperature, return the pork to the oven and cook, rotating the baking sheet once every 5 minutes, until the skin is deeply golden brown, puffed, and crispy, 10 to 20 minutes total. Watch the pork closely while it is crisping since it can go from browned and beautiful to burnt very quickly.
Sous Vide Mode: Off
Steam: Off
Temp: 440°F
Heat: Top, Rear
00:15 Timer
8. Rest and Serve
Turn off the oven and leave the pork in the oven for 5 minutes to rest. (The skin might still be popping at this time so this will ensure it is safe to remove.) Remove the pork from the oven and let rest for 10 more minutes. Use a serrated knife to slice the pork crosswise into 8 to 10 pieces and serve with the sauce on the side.
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