Crispy Pork Belly with Sticky Dipping Sauce


Tenina Holder

Posted March 19, 2021 (Last updated January 12, 2022)



Total Time

2hrs 10mins



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 pa...


  • Pork belly icon
    Pork belly1.5 kgskin on, scored in a diamond pattern
  • Water icon
    Water1 Lboiling
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 ½ tablespoons
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Rice wine vinegar icon
    Rice wine vinegaras needed
  • Water icon
    Water1 L
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakesas needed
  • White wine icon
    White wineas needed
  • Garlic clove icon
    Garlic clove1
  • Ginger icon
    Ginger30 g
  • Fresh chili icon
    Fresh chili1
  • Coconut sugar icon
    Coconut sugar3 tablespoons
  • Dark soy sauce icon
    Dark soy sauce30 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Cilantro icon
    Cilantro10 gleaves of
  • Fresh chili icon
    Fresh chili13 gsliced

  • 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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