Pork Belly with Curried Onion Stew, Parmesan Foam and Curry Leaves
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.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
This is one of our fantastic Insider recipes. Join now for full access to all INSIDER content including video tutorials!!
That's all the recipes!
No more recipes to load