Thermomix Twice Cooked Chinese Pork Belly

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Twice Cooked Chinese Pork Belly! YUM!!! I’m seriously in love with pork belly! I sometimes wish I wasn’t as I think my belly is turning into a “porky belly”. But the delicious gelatinous meat is more than I can withstand, I need it in my life!

I had a serious pork belly craving last night so I decided to “Thermify” a conventional recipe I have for twice-cooked Chinese pork belly. The Thermomix version was a resounding success, no more stirring the braising meat whilst the sauce splatters everywhere.

Glazed Chinese Pork Belly
Glazed Chinese Pork Belly

The conventional recipe for Chinese Pork Belly was given to me by a Chinese exchange student who lived with us for 3 months. I’m so pleased the flavours are exactly the same as when she made the dish.

If you didn’t want to baste the pork every ten minutes you could always reduce the sauce in a saucepan and spoon it over the pork to serve.

Twice Cooked Chinese Pork Belly
Twice Cooked Chinese Pork Belly

This dish is delicious served with braised Asain greens or just plain basmati rice.

Chinese Pork Belly
Chinese Pork Belly

Although the instructions may seem a little fiddly, the majority of the cooking is completed in the Thermomix completely hands-free.

Don’t forget to pin the recipe for the next time you’re stuck for something to serve the family. If you’re looking for a delicious light starter why not try my Chinese Chicken & Sweet Corn Soup.

Allowing the Steam to Circulate

One of the most important things to note when using your Varoma for large cuts of meat is that the steam holes are clear and will allow the steam to circulate. It’s the circulation that cooks the meat evenly. The best way to ensure even cooking is using a trivet to lift the meat off the steam holes. The Mixshop has a trivet that fits the base of the Varoma perfectly, guaranteeing a perfect cook each time.

Thermomix Twice Cooked Chinese Pork Belly
Thermomix Twice Cooked Chinese Pork Belly

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Glazed Chinese Pork Belly

Thermomix Twice Cooked Chinese Pork Belly

Julie Carlyle
Deliciously delicate pork belly in a lush Chinese five spice sauce.
Prep Time 5 mins
Cook Time 3 hrs
Total Time 3 hrs 5 mins
Course Main, Main Course, Main Dish
Cuisine Asian, Chinese
Servings 5 people
Calories 1103 kcal



  • 15 gm garlic
  • 15 gm ginger
  • 1 red chili (long mild)
  • 2 shallots (cut into quarters)
  • 1200 gm water
  • 3 star anise
  • 1 tsp Chinese 5 spice
  • 70 gm soy sauce
  • 1000 gm pork belly
  • 4 TBS brown sugar


  • Add garlic, ginger, chill and shallot to TM bowl. Chop 3 sec/Speed 9.
    15 gm garlic, 15 gm ginger, 1 red chili, 2 shallots
  • Scrape down the bowl.
  • Add 1200g water, star anise, Chinese 5 spice and soy sauce to TM bowl. Place the lid on the TM bowl. (MC out)
    1200 gm water, 3 star anise, 1 tsp Chinese 5 spice, 70 gm soy sauce
  • Dry the pork with paper towel.
    1000 gm pork belly
  • Place trivet in the deep Varoma tray and add the pork to the dish. Cover with the lid. Steam 60 mins/Varoma/Speed 2.
  • Add water to the 1000g mark on TM. Steam 30min/Varoma/Speed 2.
  • Preheat oven to 220 degrees.
  • When the TM finishes, dry the pork belly and score the skin. Place the pork in a roasting tray.
  • Meanwhile, add the sugar to the liquid in the TM bowl. Cook 2 min/Varoma/Speed 2.
    4 TBS brown sugar
  • Pour the sauce into the roasting tray and brush the pork belly with some sauce. Place the roasting tray in the oven.
  • Brush the sauce over the pork belly and turn the meat over at 10 minute intervals. 
  • Continue to baste and turn until the sauce is glossy. The pork should cook in the oven no longer than 30-40 mins.


Serve the Pork belly with rice or some steamed greens.


Calories: 1103kcalCarbohydrates: 15gProtein: 21gFat: 106gSaturated Fat: 39gPolyunsaturated Fat: 11gMonounsaturated Fat: 50gCholesterol: 144mgSodium: 864mgPotassium: 519mgFiber: 1gSugar: 11gVitamin A: 111IUVitamin C: 16mgCalcium: 48mgIron: 2mg
Keyword Chinese, Main, Main Meal, Pork, Pork Belly, Thermomix
Tried this recipe?Let us know how it was!

I hope you have enjoyed this recipe. If you have made this dish I would love for you to come back and comment.

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Happy Cooking



11 thoughts on “Thermomix Twice Cooked Chinese Pork Belly”

  1. Rachel says:

    5 stars
    This is the first time I have cooked pork belly. Served it as bite sized pieces to my neighbours as we were having afternoon drinks & it was amazing. Will definitely cook this again.

  2. Caitlin says:

    5 stars
    This was amazing!!!!

  3. Jasmine says:

    5 stars
    Wow, this was amazing!

  4. Thermoyum says:

    5 stars
    Amazing. I cooked this tonight and it was beautiful, everyone loved it. My house smelled devine as well.

    1. Julie Carlyle says:

      This is one of my favourite recipes too so I’m so pleased you enjoyed it! ??

  5. Carolina says:

    Hi just c0oking this now and seems a lot of liquid. Is the 2nd amount of water too much?

  6. Christopher Busuttil says:

    5 stars
    I love this recipe! However I am a little confused by the egg holders … how exactly can this part be executed please?


  7. Sharyn Burnside says:

    5 stars
    Had a 800g piece of pork belly,just cooked in Thermomix till step 6,then put in air fryer for 20 mins,basted with sauce .
    Served with spiral ised zucchini drizzled with the delicious sauce

    1. Julie Carlyle says:

      That sounds amazing Sharyn!! Now I’m craving this dish again!! Thank so much for letting me know your thoughts 🙂 It always makes me so happy to know that people are enjoying my recipes 🙂

  8. Fran Dawson says:

    Have bought your first book, totally love it just waiting to buy the second one when I finally have enough money to buy my new iPad as I like the ebooks and as I am going to change my Apple ID it means I lose them

    1. Julie Carlyle says:

      Hi Fran, I’m so pleased you’re enjoying my books. When you change your device just let me know, I can send you the eBook file again 🙂

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