Crispy Pork Belly with Sticky Dipping Sauce

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    2hrs 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    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 pattern for you without cutting the meat.

Inspired by: https://tenina.com/recipes/crispy-pork-belly-with-sticky-dipping-sauce

recipe updated Jan 12, 2022

Ingredients

  • Pork belly icon
    Pork belly
    1.5 kg
  • Water icon
    Water
    1 L
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    2 ½ tablespoons
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Rice wine vinegar icon
    Rice wine vinegar
    as needed
  • Water icon
    Water
    1 L
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    as needed
  • White wine icon
    White wine
    as needed
  • Garlic clove icon
    Garlic clove
    1
  • Ginger icon
    Ginger
    30 g
  • Fresh chili icon
    Fresh chili
    1
  • Coconut sugar icon
    Coconut sugar
    3 tablespoons
  • Dark soy sauce icon
    Dark soy sauce
    30 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 pinch
  • Cilantro icon
    Cilantro
    10 g
  • Fresh chili icon
    Fresh chili
    13 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Paper towels
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Baking dish - 2 quart
  • kCook icon Varoma dish

Step preview

  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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