Thermomix Twice Cooked Chinese Pork Belly

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.

Steaming Trivet

This trivet fits neatly inside your deep Varoma dish to ensure good steam circulation whilst cooking. It also increases the base size and allows more food to be cooked in the larger Varoma dish.
For more information take a look at the Mixshop Trivet

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Thermomix Twice Cooked Chinese Pork Belly

Julie Carlyle

Deliciously delicate pork belly in a lush Chinese five spice sauce.

Print Recipe

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

Equipment

• 1 Thermomix
• 1 Trivet

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

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 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.

Notes

Serve the Pork belly with rice or some steamed greens.

Nutrition

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

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