Braised Meat in Soy Sauce or Tau You Bak or Kong Bak using Thermomix

Posted by Divine Chef on

This is one dish I only cook with the Thermomix these days because it is much easier to use the Thermomix to cook.  Basically, I just attach the butterfly whisk, throw everything into the mixing bowl, and cook for as long as I want at 90 degrees. 

Thermomix will do the cooking and stirring for me, I do not need to watch the fire, I do not need to worry about burning, and my time is freed up to do other things.  The convenience, ease-of-use, and the fact that there is really just the mixing bowl to wash up is unbeatable.  Of course, my helper does the washing up, but for people without a helper, the Thermomix is a wonderful help in the kitchen.  


Ingredients  (updated 1 Oct 2016)

  • 500g Pork belly (cut into 3 chunks) 
  • Handful of rock sugar (around 25g according to preference)
  • 5 pcs shallot
  • 5 pcs garlic
  • 2 sprigs of spring onions
  • 10g slices of ginger (optional if you do not like the taste of ginger)

Marinate the pork for at least 2 hours and leave in the fridge

  • 2 TBSP dark soy sauce (I usually use the dark sauce with higher caramel content)
  • 2 TBSP light soy sauce (I use Kwong Cheong Thye)
  • 4 TBSP shao xing 
  • 2 TBSP oyster sauce (optional if you like yours sweeter, I usually omit)
  • 1 tsp fish sauce or 1/4 tea spoon salt
  • 1/4 tsp 5-spice powder 
  • 10g oil
  • 1/2 cup water or more if you prefer more gravy (you will need to adjust salt for taste) Note: You may need to top up water if you prefer more gravy and/or gravy dries up during cooking

Directions <Thermomix directions>

  • Remove the garlic skins (snip 1mm garlic roots off) <5 sec / reverse / speed 5> 
  • Chop the shallot and garlic  < 5 sec / speed 5 > 
  • Saute the shallot and garlic with oil for 3-4 minutes < 3 min / V / speed 1 >
  • Add water (half cup or more - add according to preference for gravy) and marinated pork belly to slow cook until tender < 45 min / 100degree / butterfly / reverse / stir > 
  • Continue to cook at 90 degree (so as not to dry up the sauce), with your butterfly in reverse and stir speed until the meat is tender enough to your preference.  Some people prefers to cook at least a total of 90 minutes, others go as far as 120 minutes.
  • I personally prefer my meat still with some firmness as we will still continue to eat any leftover with man tou.  If I cook the meat too tender in the beginning, reheating later will "disintegrated" any leftover meat 
  • I usually cook the meat in larger chunk and cut before serving- this way, my meat do not "disappear" into the sauce and the presentation looks nicer 😄
  • Tenderness is subjective - so you will need to adjust the cooking time flexibly
  • You may add hard boiled de-shelled eggs to colour in the gravy 
  • Garnish with spring onion and serve hot with hot rice or man tou

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