Pork Belly with Curried Onion Stew, Parmesan Foam and Curry Leaves

Serves 4 Prep Time 10 minutes   Cook Time 2 hours   Rated:


I love pork belly crispy on the outside and tender beneath. This recipe will yield just that result almost without fail. I have made it a few times now, just to be sure of course!

The use of steaming it in the Varoma is a little trick I learned long ago, and it has been fantastic. Steaming it will help render the layers of fat, and you will then get a fantastic crackle. But 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. As for that Curried Onion Stew...OMG. Seriously good stuff.

Get some pork on your fork with these other fantastic recipes we love:

Char Siu BBQ Pork

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Teriyaki Pork with Pineapple

Number Seven Thai Pork

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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.


When ready to serve, place some of the Curried Onion Stew on the centre of the plate. Top with a piece of pork then spoon the foam or emulsion around the pork.


To fry the curry leaves, heat oil in a small pan and fry a couple at a time. Drain on paper towels when crispy. Serve on top of the whole plate as a garnish.


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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