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4
Ingredients
4 portion(s)
BBQ Pork Belly
- 650 grams water
- 85 grams Coconut Syrup
- 135 grams tomato paste
- 30 grams Coconut Aminos
- 30 grams balsamic vinegar
- 15 grams Cacao
- 1 tsp paprika
- 2 Limes, juice only
- 1500 grams Pork Belly, scored rind
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6
2h 2min
Preparation 2minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- 1. Add all ingredients to bowl
- 2. Cook for 90 minutes, Varoma, speed 3
- 3. Place Pork Belly into Varoma base on two egg rings
- 4. Place Varoma into place for it to cook for at least 1h15min
- 5. preheat oven to 250 degrees
- 6. after steaming pour sauce into baking tray, place pork belly in and dry rind and oil and salt
- 7. cook in oven for 30 min
- 8. allow to rest for at least 5 min before carving
BBQ Pork Belly
10
Accessories you need
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Varoma
buy now -
Spatula TM5/TM6
buy now
11
Tip
either bake veggies in oven or steam them while pork belly is in the oven, it's lovely served with thermi mash from the BCB and steamed brocollini and asparagus
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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