I love noodles for a no-fuss dinner. It takes a while for the Thermomix to braise the pork belly, but it only takes around 10 minutes of your time to prepare. Try our Braised Pork Belly with Rice Noodles and tell me what you think 🙂
- Fresh ginger, peeled – I love fresh. You just need to peel and throw it in your Thermomix
- 2 cloves garlic – I’ve said 10g for this recipe but really use up to 20g if you like it.
- Light soy sauce – The brand of sauce I purchased for this is Healthy Boy Light Soy; if you can’t find light soy, reduce it to 20g. You don’t want to overdo it
- Sweet soy sauce (ABC Ketchup Manis) – you can get this from most supermarkets these days
- Sesame oil (toasted sesame oil) – Most of our supermarkets sell toasted sesame oil, although you can get untoasted. Toasted is darker in colour and much nicer for this dish.
- Star anise – I just add a whole star anise, but if you don’t like having bits in your dish to pull out later, you could just use 1/8 tsp of powdered star anise.
- Cinnamon – I chose to use around an 1/8th of a tsp of powder, rather than a stick.
- Shaoxing wine (Chinese cooking wine) – there are all different brands, use wine, not vinegar. Choose a white acidic wine (Sauvignon blanc) if you can’t find Chinese cooking wine.
- 500 g boneless pork belly, rind on or off – your choice, cut into pieces (4-5 cm). Choose strips with minimal fat.
- Asian style vegetables cut into small strips – I used 1 carrot cut into small batons, 1/2 head broccoli and 1/2 red capsicum cut into fine strips
- Garnish – A few chives and some finely sliced snow peas.
Braised Pork Belly with Rice Noodles
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- 1 Thermomix
- 20 g fresh ginger peeled
- 10 g 2 cloves garlic
- 25 g light soy sauce
- 45 g sweet soy sauce ABC Ketchup Manis
- 5 g sesame oil toasted sesame oil
- 1- star anise or an 1/8th of a tsp of powder
- 1/8 tsp cinnamon
- 20 g Shaoxing wine Chinese cooking wine See tips
- 20 g water See Tips
- 500 g boneless pork belly cut into pieces (4-5 cm). Choose strips with minimal fat
- 1 – 2 cups of any Asian style veg cut into small strips more or less depending on how hungry you are
- 2 sprigs fresh coriander leaves only, for garnishing
- 200 g Rice noodles soaked in boiling water.
- Place 20g fresh ginger, peeled, and 10 g (2 cloves) garlic into the mixing bowl and chop 3 sec/speed 7.
- 30g light soy sauce, 50 g sweet soy sauce (ABC Ketchup Manis), 5 g sesame oil (toasted sesame oil), 1-star anise, 1 pinch cinnamon, 20 g Shaoxing wine (Chinese cooking wine), 20 g water (See Tips)
- Cut the pork into bite-sized pieces, 500 g boneless pork belly and add to the bowl, scrape them down and stir with your spatula; add the MC to the lid, then cook 45 min/100°C/ reverse speed + slow
- Remove the lid, stir with the spatula and check for tenderness and moisture level. If needed give the pork another 10 – 15 minutes on 100°C/slow stir. or continue on with the veg.
- Add 1 – 2 cups of any Asian-style vegetables. We want to reduce the sauce slightly, remove the MC and use the steaming basket on top. Cook again 10 min/100°C/reverse speed slow stir, or until the Veg are cooked, and the sauce is slightly thickened. *See tips on Veg
- While the veg is cooking, place the rice noodles in a large Thermoserver or similar, pour boiling water from the jug over the noodles then pop on a lid. Leave to rest until the Themomix has finished cooking. Or if you've chosen other noodles follow the pack instructions.
- Once the time is up, drain the water from the noodles and return them to the serving bowl. Tip the contents of the Thermomix over the noodles, using a pair of tongs mix well to coat the noodles and combine.
- Serve with a garnish of chopped coriander and or toasted sesame seeds.
Want to know more?
If you love pork belly, then here’s another dish you might like Asian Pork Salad. This one is done in an air fryer.