Slow-Cooked Pork Belly with Carrot Purée and Steamed Vegetables

Thermomix recipe: Slow-Cooked Pork Belly with Carrot Purée and Steamed Vegetables. Ready in 95 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 700 g pork belly, skin scored
• 1 tsp salt
• 0.5 tsp black pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 30 g olive oil
• 300 g carrots, peeled and cut into 2 cm pieces (for purée)
• 100 g water (for purée)
• 20 g butter (for purée)
• 150 g carrots, peeled and cut into 2 cm pieces (for steaming)
• 300 g small potatoes, peeled and halved
• 200 g Brussels sprouts, trimmed and halved
• 700 g chicken or vegetable stock
• 1 shallot, peeled and halved
• 2 cloves garlic, peeled
• 100 g red wine
• 10 g cornflour, mixed with 20 g cold water (slurry)
• Salt and black pepper to taste

Instructions

1. Pat the pork belly dry with paper towels. Score the skin deeply (without cutting into the meat) in a criss-cross pattern. Rub with 1 tsp salt and 0.5 tsp black pepper. Place rosemary and thyme sprigs on the meat side.
2. Add 300 g carrots (for purée) to the mixing bowl. Chop 5 sec / Speed 5. Scrape down sides.
3. Add 100 g water and 20 g butter to the bowl. Cook 15 min / 100°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter.
4. Blend the cooked carrots 30 sec / Speed 8 until smooth. Transfer the carrot purée to a separate bowl and set aside. Clean the mixing bowl.
5. Place the seasoned pork belly into the simmering basket. Add 700 g chicken or vegetable stock to the mixing bowl.
6. Place the simmering basket with pork belly into the mixing bowl. Arrange the 150 g carrots (for steaming), 300 g potatoes, and 200 g Brussels sprouts in the Varoma dish and tray.
7. Secure the Varoma onto the mixing bowl. Cook 45 min / Varoma / Speed 2. Check pork belly for tenderness; it should be very tender. If not, cook for another 10-15 minutes.
8. Carefully remove the Varoma and simmering basket. Transfer the steamed vegetables to a serving dish and keep warm. Place the pork belly on a baking tray, skin side up. Reserve the cooking liquid from the mixing bowl for the sauce.
9. Preheat your oven to 200°C (400°F) or a grill/broiler to high. Roast or grill the pork belly for 15-20 minutes, or until the skin is golden brown and crispy. Watch carefully to prevent burning.
10. While the pork belly is crisping, prepare the sauce. Add the shallot and garlic to the clean mixing bowl. Chop 3 sec / Speed 5. Scrape down sides.
11. Add 30 g olive oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides.
12. Add 100 g red wine to the bowl. Cook 3 min / 100°C / Speed 1, removing the measuring cup and placing the simmering basket on the lid to allow alcohol to evaporate.
13. Add the reserved cooking liquid from the pork belly to the bowl. Cook 10 min / Varoma / Speed 2, removing the measuring cup and placing the simmering basket on the lid to reduce the sauce slightly.
14. Add the cornflour slurry to the bowl. Cook 2 min / 90°C / Speed 2 (Reverse) to thicken the sauce. Season with salt and pepper to taste. For the last 1-2 minutes, ensure the sauce is at 90°C / Speed 1 (Reverse) to settle and prevent sticking.
15. Slice the crispy pork belly. Serve immediately with the warm carrot purée, steamed vegetables, and a generous drizzle of the red wine jus.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.