Braised "Tung Po" style pork belly

Braised pork belly was one of my favourite dishes growing up (chicken wings a close contender but that's for another post). I would always look forward to dinner if I knew my mum was cooking this. I found this particular recipe in my book "Flavours of Melbourne", which is the recipe of the Red Emperor Chinese Restaurant's head chef in Southbank. I have been cooking this in a dutch oven for years. It's simplicity and resulting tender, flavoursome fatty pork is why I love it so much. Cook with a few hard boiled eggs and serve with steamed rice and you are left with a truly satisfying meal.

Thought it's time to try this in the Thermomix, now that there's a blade cover and slow cooker mode. Turned out well and although I couldn't fit in any eggs, I will be making it again!

Ingredients

1kg pork belly, cleaned and cut into equal large cubes (roughly 5 cm)

30g smashed ginger

2 spring onions, tied into a knot

20g oyster sauce

20g dark soy

300g light soy

1500g water, extra for blanching

90g rock sugar

Method

1. Blanch pork belly in boiling water for 10 minutes. Remove and wash.

2. Insert blade cover and add all ingredients except for pork.

3. Bring to boil (kettle mode).

4. Carefully add in blanched pork belly and slow cook for 6 hours, 98 degrees.

5. Serve with steamed rice and chinese vegetables.