- 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.
3h 20minPreparation 10minBaking/Cooking 3h 10min
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
Accessories you need
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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