Twice cooked pork belly Recipe is not tested
Author picture ainsrussell
created: 2014/09/05 changed: 2014/11/17

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Twice cooked pork belly

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Ingredients

1 piece(s)

Pork belly
  • 1 piece Pork Belly
  • 1200 grams Water.
  • 60 grams soy sauce, or 2 tablespoons of veg stock concentrate or 1 tablespoon of salt.
  • Salt., to taste
  • Pepper., to taste
  • 2 pieces carrots, roughly chopped
  • 2 pieces Celery, roughly chopped
  • 2 onions, halved
  • Olive Oil.
5

Recipe's preparation

    Prepare pork for Varoma
  1. Score pork belly  (5mm apart). Dry pork rind with paper towel and rub all over with salt(and pepper if desired). Place in Varoma.

     

    Add water and soy sauce(you can use stock or salt instead if you prefer) to bowl and set time to 1 Hour Varoma temp.

     

    You will have to add extra time. Add extra water regularly. The pork is ready when it is almost falling apart. A skewer will go through like butter.

     

    I have to cook mine for between 1.5 hours to 2.5 hours depending on the size of the pork(it is worth the extra cooking time!!).

     

  2. Preheat oven to 200-220 degrees celcius.

     

    Add corrot, onion and celery to roasting tray and place pork belly on top. Season pork rind with salt again and drizzle rind well with olive oil and place into oven on top rack. 

     

    Cook until rind has crackled(this can take around 60 minutes extra depending on the oven). 

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Accessories you need

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Tip

Choose a piece of pork belly that has thick, firm rind on it. It will crackle much better than thin rind. 

 

20 minutes before the pork is finished in the varoma, add your roasting potato's either into the bottom of the varoma or into the steaming basket in the bowl. Once finished, add them to the roasting tray.

 

Don't forget to add more water to the bowl. 

 

The crackle will not happen as fast as a raw piece of pork but when it does, it happens rather quickly. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Just want to know what sauce does everyone serve...
    Submitted by JenChe on 15. January 2017 - 21:04.

    Just want to know what sauce does everyone serve with this dish. Thank you.

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  • This was amazing! I added a little rub of mesquite...
    Submitted by Krisboots on 10. January 2017 - 09:16.

    This was amazing! I added a little rub of mesquite powder to the meat side for a great caramel flavour!

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  • Another happy roast pork belly virgin here....
    Submitted by Riet O'Neill on 9. January 2017 - 19:27.

    Another happy roast pork belly virgin here. Perfect results. This will be a staple in our house now.

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  • Made this last night. Allow alot of time & I agree...
    Submitted by BenzMumma on 9. January 2017 - 12:33.

    Made this last night. Allow alot of time & I agree dont leave it if you want perfect crackle.

    Def a dish I will do again

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  • Making this one right now... Hoping it turns out...
    Submitted by Debstar471 on 1. January 2017 - 16:26.

    Making this one right now... Hoping it turns out like the pic! Looks delicious!

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  • My first ever attempt at pork belly. We had this...
    Submitted by daniellecole on 26. December 2016 - 11:59.

    My first ever attempt at pork belly. We had this for Christmas lunch and it was fantastic!! Will definitely be making this again. Thanks so much forthe recipe 😊

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  • I use speed two on both
    Submitted by ainsrussell on 12. November 2016 - 15:58.

    I use speed two on both Thermomix machines tmrc_emoticons.)

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  • What cooking speed do you put
    Submitted by Yvonne50 on 12. November 2016 - 13:52.

    What cooking speed do you put it on on the thermomix 5 Cooking 9

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  • My first attempt at pork
    Submitted by Karenmccoy on 24. September 2016 - 19:17.

    My first attempt at pork belly but with this recipe, definitely won't be my last! Absolutely beautiful.

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  • Absolutely the BEST pork i've
    Submitted by jessicatherese on 4. September 2016 - 19:17.

    Absolutely the BEST pork i've ever made! Meat was so moist and tender and crackling was soooo crackly!! Will be making this again for sure, the family demolished it!

    I had 1.1kg belly and cooked for 1.5 hours in the Thermie, then around 1.5 hours in the oven on 220 degrees. 

    DELICIOUS!!

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  • Was Amazing!! The kids didnt
    Submitted by M3ssy on 22. August 2016 - 14:21.

    Was Amazing!! The kids didnt go much on crackling (more for us adults) But yummy and pretty much falls apart tmrc_emoticons.-D thanks heaps X

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  • AMAZING recipe!!! The meat
    Submitted by Nicole de Ruiter on 21. August 2016 - 21:49.

    AMAZING recipe!!! The meat was sooooo tender and the best crackling I have made. Thanks for sharing!

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  • I made this and it was
    Submitted by WAJ on 11. August 2016 - 21:26.

    I made this and it was delicious.  My piece of pork was slightly large for the Varoma and so the lid sat a bit off and it took about 3 hours to cook.  HIghly recommend.

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  • This was by far the best pork
    Submitted by melclaridge on 18. July 2016 - 12:27.

    This was by far the best pork belly I have ever cooked. The family loved it including our 10 month old who growled because I was not feeding it too her fast enough.

    Will definitely cook again. I made the sauce as above - water and soy mixture from the bowl, teaspoon garlic, star anaise and cinnamon stick, it was perfecg with the port meat and veggies.



    Unfortunately I had error code C144 and C160 come up and my machine shut down tmrc_emoticons.-(

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  • Yum This was by far the best
    Submitted by melclaridge on 18. July 2016 - 12:22.

    Yum

    This was by far the best pork belly I have ever cooked. The family loved it including our 10 month old who growled because I was not feeding it too her fast enough. Will definately cook again. I made the sauce as above - water and soy mixture from the bowl, teaspoon garlic, star anaise and cinnomin stick, it was perfecg with the port meat and veggies.

    Unfortuately I had error code C144 and C160 come up and my machine shut down tmrc_emoticons.-(

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  • Made this today. OMG!!!! it
    Submitted by AnnyPenny on 19. June 2016 - 18:57.

    Made this today. OMG!!!! it turned out amazing! Best recipe i have tried so far.  This recipe taught my daughter the word "crackle" as she kept wanting more

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  • Hi! You put the roast meat on
    Submitted by ainsrussell on 3. June 2016 - 08:55.

    Hi! You put the roast meat on top of the carrot, onion and celery in the oven(second last paragraph of preparation instructions). It protects the meat from burning and sticking to the roasting tin. i hope you enjoyed it! 

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  • Hope this turns out, its in
    Submitted by Jsmith978 on 1. June 2016 - 19:35.

    Hope this turns out, its in the oven now, I've invested 2.5 hrs already.

     

    Also its a bit unclear what to do with the carrot and celery? 

    #doyoueventhermo? 

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  • Just divine! Will definitely
    Submitted by MissMellyP on 1. June 2016 - 00:04.

    Just divine! Will definitely do this one again. And again. 

    Used the soy liquid to make a sauce with a bit of honey, garlic, a star anise & cinnamon stick simmering for a bit.

    Loved this recipe.

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  • How did you make the gravy? 
    Submitted by Amylangley on 6. May 2016 - 17:40.

    How did you make the gravy? 

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  • Wow! Longer than 3.5 hours?!
    Submitted by ainsrussell on 26. April 2016 - 09:58.

    Wow! Longer than 3.5 hours?! How long did it take and how big was the pork? I'm happy you liked the recipe

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  • Wow! Longer than 3.5 hours?!
    Submitted by ainsrussell on 26. April 2016 - 09:58.

    Wow! Longer than 3.5 hours?! How long did it take and how big was the pork? I'm happy you liked the recipe

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  • was delish - needed to cook
    Submitted by Jodes n on 26. April 2016 - 09:15.

    was delish - needed to cook it a lot longer than the recipe stated

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  • So glad you liked it!    I I
    Submitted by ainsrussell on 25. April 2016 - 23:35.

    So glad you liked it! 

     

    I I have had the c161 error. I'm sure it was when I was doing sorbet though. I took it to the service center and had it back within two days. They asked me if I had wet the base of the machine so I think it was probably from condensation from the ice in the bowl. Thankfully, it hasn't happened since it was serviced. 

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  • OMG! Ahhhhmazing!  Had a 1.1
    Submitted by miss_kell90 on 25. April 2016 - 22:26.

    OMG! Ahhhhmazing! 

    Had a 1.1 kg pork belly, cooked in the varoma for 1.5hours and then in the oven for an hour on 200 degrees. Next time I will put it in there for 45mins on 220 for cracklier crackling tmrc_emoticons.;)

    Absolutely perfect meat! Melt in your mouth!

    Thanks heaps!

    P.S

    Did anyone else's thermie get a 161 error come up about an hour into the cooking which in turn shut the machine off?? I'm assuming this came up because the machine was getting too hot... but also thinking it shouldn't really do that. Will be contacting my Consultant but am curious if others experienced the same thing 

     

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  • This dish is fab! My first
    Submitted by streetfighter on 24. April 2016 - 18:46.

    This dish is fab! My first time making pork belly. I put the piece of pork on top of carrots, celery, onions, potoates, sweet potato etc and cooked it all together in the oven. I ended up poping it under the grill for about 5 minutes to finish the crackle (it was getting late, everyone was hungry!). I will definitely make this regularly from now on. I made a sauce using the steaming liquid, honey and half a can of strongbow cider (cut through the saltiness of the soy). Next time I will add some star anise to the steaming liquid too. 

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  • I wouldn't leave the house
    Submitted by ainsrussell on 20. March 2016 - 18:12.

    I wouldn't leave the house when cooking this due to usung such a high temperature and having to check water levels regularly(you get a tar like substance if you don't and its soooo hard to clean. Lesson learned lmao).

    You most certainly could pre cook it. You will just need to ensure that the core temperature is hot enough so I would probably start off at 180° and increase it after 30 minutes to crackle. 

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  • Thanks for posting this
    Submitted by dovo on 20. March 2016 - 15:39.

    Thanks for posting this recipe it is to die for.. The best pork belly I've ever had.This is a family favourite and on the menu weekly 

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  • This was possibly the best
    Submitted by TeashyB on 5. March 2016 - 09:11.

    This was possibly the best pork belly we have ever had!! Can't wait to have it again! 

    Can't fix stupid

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  • Made this again tonight after
    Submitted by GinStar on 25. February 2016 - 20:14.

    Made this again tonight after making it about 8 times now over the past 7 mths and still simply delicious. Yummo!!! If you havent tried this yet then give it a go - you wont be sorry. Crunchy crackle and tender meat. Thanks for posting this recipe. tmrc_emoticons.)

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  • Great recipe 1 kg took 1-1/2
    Submitted by Doting Gran on 14. February 2016 - 20:01.

    Great recipe 1 kg took 1-1/2 hrs Varoma, 1 hr 220 degrees in oven. So tender, crunchy crackling and took a quarter of the time of slow cooking. Awesome, will use it again.

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  • Steamed 400g of pork belly
    Submitted by maplegoh on 23. January 2016 - 19:06.

    Steamed 400g of pork belly for almost 2 hours and it still didn't seem to 'cut like butter' so I gave up and decided to put it in the oven anyway. It turned out just fine in the oven after 40 minutes but could've left it longer for a crispier texture. 

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  • Ok it's official.. we just
    Submitted by spykee on 4. January 2016 - 19:56.

    Ok it's official.. we just had this.. it was.. without a shadow of a doubt.. the BEST pork belly we have EVER tasted. The crackling was PERFECT.. and the meat fell apart. I did do the veggies separately in the air fryer and sprinkled them with an aussie roast herb mix.. Made some gravy out of the water/soy mix (once I put the pork in the oven).. with a little apple sauce, salt & pepper and some flour and it was to die for. My son is the biggest judge - he LOVES pork.. and especially loves the crackling.. and he said it's the best meal he's ever had (he's 20).. SOOO good! Very time consuming in a sense.. but it's very very fuss free! I found part of my 'belly' was a bit thinner so propped that up in the oven with the vegs and once they died down I halved an apple and kept it propped so the crackle crisped wink emoticon OMG.. do it.. it's simply.. THE BEST

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  • Finally success!! I've tried
    Submitted by Loz24 on 20. December 2015 - 14:58.

    Finally success!!

    I've tried numerous times to cook pork belly and failed...but this recipe delivered results! Meat was tender and crackling was great! Steamed the pork belly for 1.5hours and cooked at 220 for an hour in the oven...so so good!! Thanks for the recipe!

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  • Awesome recipe. Made several
    Submitted by ThermoMazing Cooking with Jo on 2. November 2015 - 07:33.

    Awesome recipe. Made several times now.

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  • Absolutely delicious  
    Submitted by Michelle Elliott on 29. October 2015 - 10:33.

    Absolutely delicious tmrc_emoticons.)

     

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  • I made this today it was
    Submitted by fack33 on 19. October 2015 - 01:04.

    I made this today it was amazing! I served it with mashed white potatoes and sweet potatoes and parmesan cheese and pear and beetroot salad.  My family loved it.

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  • I'm so glad you enjoyed it!!
    Submitted by ainsrussell on 17. October 2015 - 02:25.

    I'm so glad you enjoyed it!! The celery/carrot are just there for a little extra flavour, but mainly to be a buffer to stop the bottom of the meat from burning and becoming tough. So the celery did its job perfectly lol

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  • Hi! Sorry for the really late
    Submitted by ainsrussell on 17. October 2015 - 02:21.

    Hi! Sorry for the really late reply. I just add water. Otherwise the soy flavour would be too much. I hope this helps tmrc_emoticons.) 

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  • Omg this was amazin. ,
    Submitted by Ashie33 on 13. October 2015 - 21:45.

    Omg this was amazin. , although my celery burnt in the oven lol the pork belly just fell apart

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  • Heaven .. this is delicious.
    Submitted by msjeanie on 2. October 2015 - 10:57.

    Heaven .. this is delicious.  I will never cook pork belly any other way again.  Pork was so moist and fell apart and yet the top was perfectly crispy. This is a winner!!!!

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  • Do I just keep adding water,
    Submitted by tonnik on 24. September 2015 - 13:31.

    Do I just keep adding water, or the water and soy mix, thanks.

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  • First time I've made pork
    Submitted by matoos55 on 21. September 2015 - 15:18.

    First time I've made pork belly and it worked a treat! Super tasty, crackling was amazing and everyone licked their plates keen!! Great easy recipe!

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  • A favourite in our house.
    Submitted by Hannah Bax on 9. September 2015 - 12:26.

    A favourite in our house. Thank you!

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  • Perfect Pork Belly Cheers
    Submitted by There's a rainbow in my kitchen on 4. September 2015 - 14:22.

    Perfect Pork Belly Cheers Perfect Pork Belly Cheers

    https://www.facebook.com/rainbowinmykitchen

     

     

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  • The pork was so tender and
    Submitted by kathyz on 28. August 2015 - 20:53.

    The pork was so tender and tasty. Thanks for sharing. 

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  • this looks amazing! Im trying
    Submitted by tracylamers on 25. August 2015 - 08:26.

    this looks amazing! Im trying this for tonights dinner.

     

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  • The BEST pork belly I have
    Submitted by Jess_ums on 24. August 2015 - 20:30.

    The BEST pork belly I have ever cooked.  Served with roast veg and gravy made with the steaming liquid.  Yum! 

     

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  • Hands down the best pork
    Submitted by bb_838 on 12. August 2015 - 21:38.

    Hands down the best pork belly I have ever made. The crackling was perfect and meat was nice and tender. 

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  • I love this recipe. It is
    Submitted by amyk11 on 6. August 2015 - 01:05.

    I love this recipe. It is very yummy

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