- TM 31
Ingredients
Marinated Pork Belly
- 500g Pork belly, skin removed, (save skin)
- 4tbs Kecap Manis (sweet soy)
- 6 cloves garlic
- 1tbs Chinese wine
- 1tsp palm or brown sugar
- 1tbs light soy sauce
- 2 cinnamon quills
- 6 star anise
- 6 cloves
- salt &pepper
- 1 red chilli, optional
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place your garlic & chilli, chop for 3 secs speed 7. Add all reamining ingredients including the pork belly that has been cubed into 1.5cm cubes approx. still keep the skin aside and your whole spices cinnamon, star anise & cloves whole (remove them when the cooking has finished at the end) Mix for 10 secs
"Counter-clockwise operation" speed 2. place into a container to marinate overnight.Place pork & marinade into the TM bowl & cook for 10 mins
"Counter-clockwise operation" speed 1, then add 250g water & cook 60 mins, 100 degrees speed 1. While this is cooking rub some salt into the skin & place into the oven at 200 degrees for about 20 mins or until crispy. You may be hungry & need to eat it at this point but if you cook it for another 20 mins at 100 degrees "Counter-clockwise operation" speed 1, you will have meat that is falling appart. (If you used whole spices remove them) Serve with the crackling and some steamed rice with steamed bok choy & carrots.
Marinated Pork Belly
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thanks for your feedback, I have amended the recipe to leave the spices whole - the milling in the model 5 is slightly different to the TM31.
Cooking from scratch www.arwensthermopics.com
I do not recommend keeping spices in, even after i blitzed them a few times there were still little bits that got stuck in our teeth. I needed to add sugar to sweeten and corn flour to thicken sauce. family thought it was ok but not the best pork belly i have cooked.
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