Crispy Pork Belly with Sticky Dipping SauceMake 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!!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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
- 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
Place pork belly into Varoma dish and place into a large sink.
Pour a kettle of boiling water over the pork, allowing it to drain away. Pat pork skin dry with a paper towel.
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.
Bring 1L water to boil in the Thermomix bowl 8 min/Varoma/speed 1.
Set Varoma into position and steam 15 min/Varoma/speed 3.
Meanwhile, preheat oven with grill function to 160ºC, and line a baking dish with baking paper.
When pork has finished steaming, transfer to baking dish and reapply salt, EVOO and vinegar.
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.
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.
To make sauce: Place all ingredients into clean, dry Thermomix bowl and blend 10 sec/speed 8.
Cook 5 min/100ºC/speed 1.
Garnish pork with fresh coriander and chillies, and serve hot with dipping sauce.
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.
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