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Spiced Pork Belly with Crispy Skin

Name: Spiced Pork Belly with Crispy Skin
Prep time: 10 min
Cook time: 610 min
Total time: 620 min
Ingredients: 1 (4.25-pound) of pork belly (see note); 4 tsp of kosher salt; 2 tsp of fennel seeds; 1 tsp of sugar; 1 tsp of freshly ground black pepper; 1 tsp of garlic powder; 1 tsp of onion powder; 4 of yellow onions, peeled; 2 inches of ginger, sliced; 7 pods of star anise; 5 pods of cardamom; 0 of Sliced scallions, for serving

Carlene Thomas RDN

September 19, 2023

Crisp on top and tender on the inside, this deliciously rich pork belly is simple to prepare—thanks to the Anova Precision Oven’s sous vide mode and broiler setting. Notes: The pork belly pictured came from the butcher with the skin removed so the top was less crunchy and more crispy. If your pork belly comes with skin on, the broil time may take up to 20 minutes. Check on it every five minutes. Watch for the same golden brown color and check for crunch by scraping a fork against the top and listening for dryness. Feel free to switch up the spices on top, but make sure to save the pork’s rendered juices to make a sauce. To do so, place the juices in a saucepan, bring to a simmer, and cook until thickened and reduced. You can also save the onions and ginger; chop finely and mix with hoisin and mayonnaise to use as a sandwich spread.

Serves

Prep Time

00:10

Cook Time

10:10

5 (3)

2519

Ingredients

1 (4.25-pound)

pork belly (see note)

4 tsp

kosher salt

2 tsp

fennel seeds

1 tsp

sugar

1 tsp

freshly ground black pepper

1 tsp

garlic powder

1 tsp

onion powder

yellow onions, peeled

2 inches

ginger, sliced

7 pods

star anise

5 pods

cardamom

Sliced scallions, for serving

Steps

1. Preheat Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 170°F

Heat: Rear

2. Prepare Pork Belly

Place pork belly fat- or skin-side up on a cutting board. Slice diagonal cuts going each direction through the skin and fat layer, but not deep enough to score meat.

3. Add Spices

In a small bowl, stir together the salt, fennel, sugar, pepper, garlic powder, and onion powder until well combined. Rub the spice mixture into the top of the pork belly, making sure to get it deep into the cuts on the pork.

4. Prep Onions

Cut onions in half, widthwise.

5. Prepare Pan

Place the halved onions, ginger, star anise, and cardamom in the center of a roasting pan.

6. Add Pork

Place the pork belly on top of the onions, adjusting their position as needed to support the meat.

7. Cook

Rack

Transfer to the oven and cook until tender, 10 hours.

Sous Vide Mode: On

Steam: 100%

Temp: 170°F

Heat: Rear

10:00 Timer

8. Dry

Remove the pork from the oven and pat dry, brushing off any fennel seeds from the top. Transfer to a foil-lined sheet pan. Save the rendered juices, onions, and ginger for a sauce and spread (see note).

9. Switch Oven to Broil

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 450°F

Heat: Rear, Top

10. Broil

Rack

When the oven is heated, broil the pork until the top is crisp and golden brown (see note).

Sous Vide Mode: Off

Steam: Off

Temp: 450°F

Heat: Rear, Top

00:07 Timer

11. Slice and Serve

Top with scallions and serve with bao buns or rice. To make an amazing sandwich, serve on a potato roll with lettuce, the spread mentioned in the notes, and sriracha.