700g of pork belly
1 tsp of salt (preferably pink Himalayan salt / sea salt)
2-3 tbsps of dark soy sauce, depending on how dark u want it to be1 tbsp of fermented bean paste
1 tbsp of light soy sauce
1 tbsp of organic raw sugar
1 tsp of sesame oil3 cloves of garlic, ends cut away
10g organic extra virgin olive oil (EVOO)
6 dried shitake mushrooms, soaked, drained (retain the water) & sliced150g of mushroom water
3 pieces of star anise
1. Put pork into mixing bowl then add sufficient water to cover pork followed by salt. Par-boil for 20mins / 100°C / Reverse / Spoon Speed.
2. Remove pork then slice to desired thickness. Use a big bowl to marinate pork with dark soy sauce & mix well 1st so that colour will be more even. Add in the remaining seasonings (excluding water) & mix evenly.
3. Pour out the residual water in mixing bowl. Put garlic then set 5s / Reverse / Speed 5. Remove peels & scrap down sides before adding EVOO to sauté at 3mins / Varoma / Spoon Speed.
4. Fix butterfly onto blade then pour in marinated pork including the marinate, mushrooms, mushroom water & star anise & cook for 1hr 10mins / 98°C / Reverse / Spoon Speed.
5. Lastly, add 5mins / Varoma / Spoon Speed to help thicken the sauce. Pour pork & gravy over cooked rice & hard-boiled egg. Best served warm with some steamed vegetables.
The braised pork can be prepared in advance then stored in individual portions either in chiller (overnight) or freezer (if more than 1 day). Simply cook rice in simmering basket with eggs on top while steaming the required pork portions in the Varoma dish as well as vegs on the Varoma tray & Voila! A quick meal ready in no time at all ~.<
For non-Thermomix readers, you can still tweak & follow the steps but simmer over low heat in a wok or pot on the stove. Stir occasionally but when sauce has thickened, stir more frequently to prevent it from getting burnt.