Slow Roasted Pork Belly with Watermelon Salad


This recipe is perfect for our Vulcan Combi oven or our Vulcan Mini Jet Combi oven.

Slow Roasted Pork Belly with Watermelon Salad


Pork Belly (make this a day ahead)

  • 1 2lb. piece boneless pork belly, skin on (you’ll remove the skin at the end but I found it helped keep the meat’s shape while cooking)
  • 2 tbsp. fish sauce
  • 1 tbsp. Sriracha (hot chili sauce)
  • 2 tbsp. brown sugar
  • A thumb-sized piece of ginger, sliced
  • Juice of 1 lime

Watermelon Salad & Dressing

  • ¼ large watermelon, rind removed and cut into bite sized chunks
  • ¼ cup fish sauce
  • 1 tbsp. rice wine vinegar
  • Juice of 1 lime (maybe 2 if they aren’t very large)
  • 1 large bunch watercress, large stems removed (if you can’t get any another soft leafy green will do, but it does lend a great peppery kick to the dish)
  • 1 bunch mint, leaves picked
  • 1 bunch cilantro, leaves picked


To make the pork, mix everything except the pork together in a small dish. Place the pork into a resealable bag, add the sauce/marinade and close the bag, squeezing out as much air as you possibly can without squeezing the liquid out. If you want to, put this in another bag as well to prevent leaks if the first one splits. Massage the marinade around inside the bag so it gets onto all of the meat’s surface.

Put your bagged meat into an oven tray, put it in the oven and set your temperature to 167 degrees (steam only). Set the timer for 15 hours and just relax.

When the cooking time is up, put the whole tray, bag and all, into the fridge to chill overnight (you can skip the overnight part but your meat will be much easier to cut into nice clean slices if it’s cold).

To make the salad, mix the fish sauce, lime juice and rice vinegar, then pour it over the watermelon and set aside to macerate while you get the rest ready.

Arrange your watercress and herbs on a serving platter.

Preheat a dry frypan over medium high heat. Remove ginger slices from pork and discard, then slice off pork skin and discard. Cut the meat into large lardons and pan fry in batches on both sides to brown and heat through. The fat will render out as you do this so you don’t need to add any extra oil. Lift the pieces out when they’re done, and make sure you don’t throw away the fat that’s left behind as it’s part of your dressing!

To assemble, scatter the melon and any dressing over the leaves, then top with the hot pork and drizzle the fat from the pan over the whole platter. Serve immediately.