Crispy Pork Belly with Sticky Dipping Sauce

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recipe by Tenina Holder

  • Time icon
    Total Time
    2hrs 10mins
  • Serves icon
  • Calories icon

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 pattern for you without cutting the meat.

Inspired by:

recipe updated Jun 12, 2020


  • Pork belly icon
    Pork belly
    6 cups
  • Water icon
    1 liter (1000ml)
  • Sea salt icon
    Sea salt
    2½ tbsp (about 48g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Rice wine vinegar icon
    Rice wine vinegar
    as needed
  • Water icon
    1 liter (1000ml)
  • Sea salt icon
    Sea salt
    as needed
  • White wine icon
    White wine
    as needed
  • Garlic clove icon
    Garlic clove
  • Ginger icon
    30g (about 5½ tbsp)
  • Fresh chili icon
    Fresh chili
    1 (20g)
  • Coconut sugar icon
    Coconut sugar
    3 tbsp (38g)
  • Dark soy sauce icon
    Dark soy sauce
    25ml (1¾ tbsp)
  • Sea salt icon
    Sea salt
    1 pinch
  • Cilantro icon
    5¼ tbsp (about 10g)
  • Fresh chili icon
    Fresh chili
    5¼ tbsp (about ¼)


  • kCook icon Parchment paper
  • kCook icon Paper towels
  • kCook icon Broiler
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Baking dish - 2 quart
  • kCook icon Varoma dish

Step preview

  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 - 160°C
  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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