Crispy Pork Belly with Sticky Dipping Sauce

by

Tenina Holder

POSTED November 1, 2018 (LAST UPDATED October 14, 2020)

Serves

4

Total Time

2hrs 10mins

Calories

884

The crispiest pork belly with the most delicious sticky dipping sauce that has pretty well gone viral throughout the Thermomix® world. Get on it, peeps.

Ask your butcher to score the pork belly in a diamond pa...

recipe-image

    INGREDIENTS


  • Pork belly icon
    Pork belly

    1.5 kg (about 6 cups)scored

  • Water icon
    Water

    1 L (about 1 kg)boiling

  • Sea salt icon
    Sea salt

    2 ½ tablespoons (about 48.75 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Rice wine vinegar icon
    Rice wine vinegar

    as needed

  • Water icon
    Water

    1 L (about 1 kg)

  • Sea salt icon
    Sea salt

    as needed

  • White wine icon
    White wine

    as needed

  • Garlic clove icon
    Garlic clove

    1 (about 6 g)

  • Ginger icon
    Ginger

    30 g (about ¼ cup)

  • Fresh chili icon
    Fresh chili

    1 (about 20 g)

  • Coconut sugar icon
    Coconut sugar

    3 tablespoons (about 38.25 g)

  • Dark soy sauce icon
    Dark soy sauce

    30 g (about 1 ⅝ tablespoons)

  • Sea salt icon
    Sea salt

    1 pinch (about 0.41 g)

  • Cilantro icon
    Cilantro

    ¼ cup (about 9.5 g)stem removed

  • Fresh chili icon
    Fresh chili

    ¼ cup (about 12.67 g)sliced

    METHOD


  • 1. Add pork belly to the varoma dish
  • 2. Pour water into the varoma dish
  • 3. Pat dry with paper towels
  • 4. Rub sea salt, extra virgin olive oil and rice wine vinegar onto the varoma dish
  • 5. Repeat until coated
  • 6. Add water to the TM5 bowl
  • 7. Fit TM5 bowl to TM5
  • 8. Boil - approx 8 min, Varoma, speed 1
  • 9. Steam varoma dish - approx 15 min, Varoma, speed 3
  • 10. Pre-heat broiler
  • 11. Line a clean baking dish with parchment paper
  • 12. Transfer content of varoma dish to baking dish
  • 13. Rub extra virgin olive oil, rice wine vinegar and sea salt onto the pork
  • 14. Add white wine to the pork
  • 15. Cook until crispy - 30 min, 160°C
  • 16. Increase - 220°C
  • 17. Cook until golden brown - 40 min, 220°C
  • 18. Cook carefully until crispy - 2 min, 260°C
  • 19. Remove
  • 20. Cover loosely with foil - 15 min
  • 21. Add garlic clove, ginger, fresh chili, coconut sugar, dark soy sauce and sea salt to the TM5 bowl
  • 22. Blend - approx 10 sec, speed 8
  • 23. Cook - approx 5 min, 100°C, speed 1
  • 24. Scrape down sides of TM5 bowl
  • 25. Garnish with cilantro and fresh chili
  • 26. Serve immediately

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