Crispy Pork Belly with Sticky Dipping Sauce
Make on Drop
I love pork belly crispy and tender. But how to get it perfect? My best suggestion - and for strictly quality control purposes, of course - is to keep making this until you get it perfect. I am pretty sure you won't have a problem with that; it is divine.
The use of steaming it in the Varoma is a little trick I learned, and it has been fantastic. Never shudder as you bite into some unrendered pork belly fat ever again...This will sort that out for you, then watch it. A watched pork belly never burns. It is vital at the end that you take the time to crisp up the skin by watching it. Enjoy the video, I think it will help. Happy Happy Pork Belly!!
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Need
-
Pork
- 1-2 Kilos piece boneless pork belly, skin on and scored all over in a diamond pattern (ask your butcher to do this for you without cutting the meat)
- 1 Litre Boiling water
- 2-3 Tablespoons Pink Salt Flakes BUY
- As needed Extra Virgin Olive Oil (EVOO) BUY
- As needed Rice wine vinegar
- 1 Litre water, for steaming
- 1-2 Handfuls Coriander leaves and sliced red chillies, to garnish
-
Sauce
- 1 clove garlic
- 30 Grams fresh ginger
- 1 red chilli
- 3 Tablespoons dark brown or coconut sugar
- 30 Grams dark soy sauce
- 1 Pinch Pink Salt Flakes BUY
Do
- 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. Pat pork skin dry with a paper towel.
- 3
Rub 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.
- 4
Bring 1L water to boil in the Thermomix bowl 8 min/Varoma/speed 1.
- 5
Set Varoma into position and steam 15 min/Varoma/speed 3.
- 6
Meanwhile, preheat oven with grill function to 160ºC, and line a baking dish with baking paper.
- 7
When pork has finished steaming, transfer to baking dish and reapply salt, EVOO and vinegar.
- 8
Place into the oven on the bottom shelf. Pour in enough white wine or water to reach fat layer of pork belly. Cook 30 minutes until starting to crisp up.
- 9
Increase heat to 220ºC, and cook until pork skin is crispy and golden, around 35-45 minutes. If you can increase the heat, do so for a few minutes now, but stand and watch, as it can go from perfect to burnt in seconds. Remove from oven and cover loosely with cooking foil for 15 minutes.
- 10
To make sauce: Place all ingredients into clean, dry Thermomix bowl and blend 10 sec/speed 8.
- 11
Cook 5 min/100ºC/speed 1.
- 12
Garnish pork with fresh coriander and chillies, and serve hot with dipping sauce.
More
Times will depend on the size of pork you use. I did 2 pieces at the same time, one in the Varoma dish and one on the tray. The times in this recipe are for those 2 pieces, approx. 2kg, though the steaming times will not vary.
