Name: Crispy Pork Belly with Sticky Dipping Sauce
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients: 1.5 kg skin on, scored in a diamond pattern Pork belly; 1 L boiling Water; 2 ½ tablespoons Pink himalayan salt flakes; as needed Extra virgin olive oil; as needed Rice wine vinegar; 1 L Water; as needed Pink himalayan salt flakes; as needed White wine; 1 Garlic clove; 30 g Ginger; 1 Fresh chili; 3 tablespoons Coconut sugar; 30 g Dark soy sauce; 1 pinch Pink himalayan salt flakes; 10 g leaves of Cilantro; 13 g sliced Fresh chili

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Crispy Pork Belly with Sticky Dipping Sauce

Tenina Holder

Posted March 19, 2021 (Last updated January 12, 2022)

Serves

Total Time

2hrs 10mins

Calories

895

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...

Ingredients

Pork belly1.5 kgskin on, scored in a diamond pattern
Water1 Lboiling
Pink himalayan salt flakes2 ½ tablespoons
Extra virgin olive oilas needed
Rice wine vinegaras needed
Water1 L
Pink himalayan salt flakesas needed
White wineas needed
Garlic clove1
Ginger30 g
Fresh chili1
Coconut sugar3 tablespoons
Dark soy sauce30 g
Pink himalayan salt flakes1 pinch
Cilantro10 gleaves of
Fresh chili13 gsliced

Method

1. Place pork belly into Varoma dish and place into a large sink
2. Pour a kettle of boiling water over the pork, allowing it to drain away
3. Pat pork skin dry with a paper towel
4. Ub skin with pink salt flakes, followed by 1 tbsp EVOO, then 1 tbsp vinegar. Repeat until all the scored skin has been well coated in flavour
5. Add water to the TM bowl
6. Bring to a boil - 8 min, Varoma, speed 1
7. Set Varoma into position and steam 15 min, Varoma, speed 3
8. Pre-heat oven with grill function - 160°C
9. Line a clean baking dish with parchment paper
10. When pork has finished steaming, transfer to baking dish
11. Reapply extra virgin olive oil, rice wine vinegar and salt
12. Place into the oven on the bottom shelf. Pour in enough white wine or water to reach fat layer of pork belly
13. Broil until crispy - 30 min, 160°C
14. Increase heat - 220°C
15. Bake until golden brown - 35-45 min, 220°C
16. Remove from oven and cover loosely with cooking foil for 15 minutes
17. To make sauce, add garlic clove, ginger, fresh chili, coconut sugar, dark soy sauce and pink Himalayan salt flakes to the TM bowl
18. Blend with MC on - 10 sec, speed 8
19. Cook - 5 min, 100°C, speed 1
20. Scrape down sides of TM5 bowl
21. Garnish pork with fresh coriander and chillies
22. Serve hot with dipping sauce

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