Estimated reading time: 5 minutes
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.
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.
This dish is delicious served with braised Asain greens or just plain basmati rice.
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.
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Recipe Serving Adjustments
Please note, that although the recipe card allows you to change the serving size and adjust the recipe this SHOULD NOT be done. Adjusting a Thermomix recipe will lead to unexpected and undesired outcomes. Please always stick to the exact ingredient quantities and times given in my recipe.
*The recipe card is generic and designed for all websites, this is a feature I can't remove.
Thermomix Twice Cooked Chinese Pork Belly
Ingredients
- 15 gm garlic
- 15 gm ginger
- 1 red chili (long mild)
- 2 shallots (cut into quarters)
- 1200 gm water
- 3 star anise
- 1 teaspoon Chinese 5 spice
- 70 gm soy sauce
- 1000 gm pork belly
- 4 TBS brown sugar
Instructions
- 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 teaspoon 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.
Notes
Nutrition
I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!
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Thank you for stopping by,
Happy Cooking
j xx
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Kane says
I've made this twice. The first time was AMAZING. One of the best "kung bah" (as we call it) I've had in a long time. It was super tender yet nice and caramelized and chewy where it needed to be. The second time I had a bigger party to cook for so I doubled the recipe using the page's 2X function. It was terrible. Too much liquid and the meat became all soaked and did not caramelize and we were left with "boiled pork". I think the issue is with the way the page simply doubles the ingredients which then ruins the recipe. The next time I cook and need more meat, I'm going to double the pork belly to 2KG but leave the rest of the ingredients the same (especially the liquid parts). What do you think Julie?
Julie Carlyle says
Hi Kane
I am so sorry for the second cook!
The silly recipe card plugin that I subscribe to for the site has adjustable serving sizes. All plugins that are google compliant have to have it. But Thermomix recipes can't be doubled or halved like normal recipes unfortunately. So you guessed correctly about what went wrong. I am so please you had made it before and knew that it does work. The problem with adding extra liquid is that it will still evaporate at the same rate per hour. So adding more liquid means you need to add more time. However the meat won't need double the time because that will depend on the thickness etc. So it's best to just stick with the origianl recipe.
Thank you fo coming back.
I have started to write a warning above the recipe card now to let people know not to adjust the quantities.
Kind regards
Julie
Rachel says
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.
Caitlin says
This was amazing!!!!
Jasmine says
Wow, this was amazing!
Thermoyum says
Amazing. I cooked this tonight and it was beautiful, everyone loved it. My house smelled devine as well.
Julie Carlyle says
This is one of my favourite recipes too so I’m so pleased you enjoyed it! ??
Carolina says
Hi just c0oking this now and seems a lot of liquid. Is the 2nd amount of water too much?
Thanks
Christopher Busuttil says
I love this recipe! However I am a little confused by the egg holders ... how exactly can this part be executed please?
Thanks!!
Sharyn Burnside says
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
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 🙂
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
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 🙂
j