Ingredients
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.
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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!!).
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).
Prepare pork for Varoma
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.
Thermomix Model
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Recipe is created forTM 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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
Comments
Kylie Talty: a bit late, but letting you know I've just sent a message to the person who loaded the recipe 😊
Turned out really well. Needs a sauce to go with it. Crackle was great and pork cooked nicely. Great recipe.
I coated my pork belly with Chinese 5 spice. So delicious! After 30 minutes at 220°, & 30 minutes at max in the oven I switched to grill mode to finish off the crackle.
Thermomumma Lailah Rose 🌻
Samantharmi89: I made it tonight with 1.3 kg piece and it did take a lot longer as it was really fat in the middle. About 2.5 hrs in the varoma and almost an hour in the oven. Still delicious though.
This was so delicious. Unfortunately didnt crackle properly for me so next time i think i will do exactly the same except not put oil on the rind, nust from my own personal experience ive found crackle never works for me when i do. But over delicious!
rockmum: what is the largest piece you've made this with (kg)?
Flupsters: Did you put the pork on the tray of the varoma or the bowl part? Thank you.
Hi, what speed is everyone using?
Best, and easiest, pork belly to cook at home. Cooked several times with different sizes of pork belly and it always comes out soft and moist with a yummy crackle. Just remember to check the water level when steaming, I usually have to top up and extend the time to ensure the meat is soft all the way through. Love this recipe. Thanks so much for sharing.
I have to say I was a little bit dubious about the length of time this had to be cooked, but wow, what an amazing result! This was my first time ever cooking Pork Belly and it won't be my last! We reduced the liquid down as well with some honey on the stove and made a lovely rich sauce. Next time I think I'll get a really nice cut from the butcher. The crackle was so crunchy and the meat was not dry but delicious.