Pork Belly with Hoisin-Lime Glaze
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Last updated
- Prep
- 15 min
- Cook
- 10–12 hours
- Yield
- 4 servings
Main Coursepork bellyhoisinlimeglazed pork
Ingredients
- 2 lb fresh uncured, skinless, boneless pork belly in intact pieces at least 1 inch thick that meet the recommendation conditions
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp neutral cooking oil
- 1/4 cup hoisin sauce
- 2 tbsp fresh lime juice
- 1 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tsp finely grated fresh ginger
- 1 tbsp water
- 2 green onions, thinly sliced
- 2 tsp toasted sesame seeds
- Lime wedges, for serving
Method
Prepare
- Use fresh pork belly with no cure, added solution, stuffing, or rolled sections. Leave each piece intact through cooking, browning, and glazing.
- Pat the pork dry, season with the salt and black pepper, and seal the pieces in food-safe pouches without stacking them.
- Keep every glaze ingredient separate from the raw pork and its utensils.
Cook
- Set the water bath to 158°–165°F.
- Cook for 10–12 hours for immediate service after cooking.
- Near the end of the cooking window, combine the hoisin, lime juice, soy sauce, honey, ginger, and water in a clean saucepan. Simmer briefly until smooth and brushable.
- Transfer a serving portion to a separate clean bowl, keeping it apart from the finishing glaze and brush. Slice the green onions and prepare the lime wedges.
Check before finishing
- At the end of the bath, open the pouch and transfer each piece intact to a clean surface with clean utensils. Discard the pouch liquid and any sauce that touched raw food.
- Use a clean food thermometer. Check the thickest center of every intact piece from the side so the full sensing area reaches the center, avoiding fat and gristle. Check several places in every large or irregular piece.
- Every spot you check must reach 145°F. If any reading is lower, keep cooking with a method hot enough to reach this temperature and check each cooler spot again. Complete this check before finishing.
Finish
- Once every pork-belly piece passes its thermometer check, pat the intact pieces thoroughly dry on a clean surface.
- Heat the oil in a clean heavy skillet. Brown the broad sides and edges of the intact pieces, carefully pouring off excess rendered fat if it begins to pool.
- Lower the heat and brush the pork with the finishing glaze. Turn gently until the glaze clings, taking care not to scorch it, then move the intact pieces to a clean board.
Rest
- After the final heat, rest every piece for at least 3 minutes before cutting, pulling, or serving.
Serve
- After the rest, slice the pork into thick serving pieces.
- Add the clean reserved glaze, green onions, sesame seeds, and lime wedges, then serve immediately.
Want another texture or thickness?
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