Nat's Saucy Pork Belly Recipe is not tested
Author picture Nats Thermomixen in the Kitchen
created: 2013/10/23 changed: 2013/10/24

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Nat's Saucy Pork Belly

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Ingredients

Saucy Pork Belly
  • 1000-1500 grams Pork Belly, blanched with boiling water *see tips* and cut into 3cm cubes
  • 3 tablespoon dark soy sauce
  • 2 tablespoon light soy sauce
  • 2 tablespoon raw sugar, (or rapadura)
  • 10 g sesame oil
  • 3-5 clove garlic
  • 2-3 spring onions, cut in 3rds
  • 1 cm piece of ginger, (or 1 ts of chopped ginger)
  • 3 tablespoon cornflour, (optional)
  • 2 tablespoon chinese cooking wine
  • 100 g (optional, use any wine you have and save some to drink whilst cooking)
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Recipe's preparation

    Saucy Pork Belly
  1. Put ginger, garlic and spring onions in TM bowl and chop for 3 seconds, speed 6. 

  2. Scrape down and add sesame oil, cook for 3 minutes, varoma, speed soft Gentle stir setting.

    While this is cooking I get a small bowl and add the soy sauces, sugar, chinese cooking wine ready for the next step

  3. Add sauces and diced pork and cook on varoma temp for 15 minutes, reverse Counter-clockwise operation, speed soft Gentle stir setting

  4. After the 15 minutes cooking time add 100g (or 1 MC full) of wine and cornflour if you would like a thick sauce at the end. If you don't add the cornflour you will have a runnier sauce which is quite nice with rice anyhow.
     

  5. Cook for a further 30 minutes, 100c, reverse Counter-clockwise operation, speed soft Gentle stir setting

  6. Remove and place in Thermoserver to keep warm if you wish to steam some rice and vegetables to go with it.
    If I am steaming rice afterwards, I don't wash the bowl...I simply add the 1000g of water to the bowl to incorporate the flavour of the pork and sauce into the cooking water. 

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Accessories you need

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Tip

(optional) To blanche the meat first:
Put pork belly into large part of varoma dish and pour a kettle of boiling water over it. Pat dry and cut into 2-3cm cubes/

 

This recipe is not intended to have a crispy skin! If using the rind bothers you, you could remove it, although this may alter the cooking time and tenderness of the meat.

 

Serve with steamed rice and vegetables. Garnish with toasted sesame seeds


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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Comments

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  • I did`nt quite understand
    Submitted by kennedyrh on 4. August 2016 - 19:35.

    I did`nt quite understand step 4 either, with adding the wine, ( so I did as the previous comment and added red wine) as I had added the chinese wine in step 3 with the soy sauce. I used 1 type of soy sauce because that was all I had, The family big and small loved it, very tasty and so easy to make.I used diced pork and it was so tender. Great recipe Thank you.

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  • I don't like gelatinous fat
    Submitted by dizzydiva on 19. January 2016 - 12:13.

    I don't like gelatinous fat either. I actually roast the pork belly in the oven with crispy crackle and make up the sauce in the thermomix as a dipping sauce, it's delicious that way!

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  • I don't like gelatinous fat
    Submitted by dizzydiva on 19. January 2016 - 12:09.

    I don't like gelatinous fat either. I actually roast the pork belly in the oven with crispy crackle and make up the sauce in the thermomix as a dipping sauce, it's delicious that way!

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  • This is a favourite in our
    Submitted by naeskye on 6. April 2015 - 20:50.

    This is a favourite in our house!!!! Freezes very well also...we love to serve with fried rice.

    I'm not sure if this is how it was intended, but the step that suggests to get the sauce ready lists the soys, sugar and chinese cooking wine. So I add all of these together. The next step then says to add 100g wine with cornflour...I'm not sure if it's been forgotten off the ingredient list or I did it wrong but I use red wine and it comes out sensational!!

    Thanks for a fantastic recipe!!

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  • This is so yummie, I loved it
    Submitted by Christine Tripp on 28. August 2014 - 23:26.

    This is so yummie, I loved it so did the family.

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  • This is so nice I took the
    Submitted by pepper22 on 19. April 2014 - 19:59.

    This is so nice I took the rind off and but it in the oven. We had veg and noodles with it.

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  • Made this tonight.. Had no
    Submitted by Ambeecher on 4. February 2014 - 19:17.

    Made this tonight.. Had no Chinese wine so used sweet sherry... Was lovely. Served with varoma vege and gluten free noodles 

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  • I was so excited to make
    Submitted by lolamildred on 7. November 2013 - 21:03.

    I was so excited to make this, the photo above looks delicious. Im guessing this photo may be for a different recipe as my finished dish was almost a greyish brown colour with a thick jellyish sauce.

    The sauce tasted nice and the pork was tender but it was very greasy. Of course this is to be expected when using a fatty piece of meat like pork belly.

    I quiet like fatty soft meat so i liked the greasy soft texture. My husband couldnt eat it.

    We have left overs which i dont think will be eaten.

     

    Im glad i tried it though.

     

     

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  • This looks DELICIOUS!!!! Cant
    Submitted by lolamildred on 29. October 2013 - 10:33.

    This looks DELICIOUS!!!! Cant wait to try it.

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