Hakka Braised Pork With Nam Yue Black Fungus (Char Yoke)2015-02-05
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As a busy mom, I always look for dish which I can cook and keep for days. And this Hakka Braised Pork is just what I am looking for. To cut short the job, I used modern cookware such as Thermomix, Airfryer and Thermal Pot to prepare this dish! So this dish becomes super easy to cook!
Ingredients (Serves 6 diners)
800g pork belly, cut into 2cm cubes
Rest of the ingredients:
60 gram black fungus (I used the thick kind)
6 cloves garlic
2 tbsp oyster sauce
3 tbsp soy sauce
½ tsp dark soy sauce
Salt and pepper to taste
1. Combined the pork with marinate except the flour and cornstarch. Mix it well and leave in the fridge for at least 4 hours or overnight. Soak the black fungus in water till softened then cut into pieces and remove the hard stems.
2. Preheat your airfryer. Just before frying, add the flour and cornstarch to the marinated meat. Mix well and place the meats into the frying cage. Then fry the pork in Buffalo Airfryer using temperature 200c for 20 minutes. When done remove pork.
(Traditional cooking using wok: heat up 4 cups of oil, then place the pork into the wok and deep fry till golden brown)
3. Next step is to braise pork with black fungus. I am using Thermomix to do the cooking. Add in 1 tbsp of oil. Add in garlic and chop it at speed 6 for 4 seconds. Stir-fry the garlic for 2 sec at temperature 100c at stir mode. Add in the fried pork and black fungus. Reversed stir for a 30 sec at 100c. Add enough boiling water to nearly cover pork and black fungus. Let it boil for 10 minutes, 100c reversed stir mode; add in all the rest of the seasonings. Cover the lid and lower heat to simmer for 15 minutes.
(You can using stewing pot or Thermal Pot to do the cooking above. Add in 1 tbsp of oil. Add in garlic and stir-fry until lightly brown fragrant. Add in the fried pork and black fungus. Stir for a few seconds. Add enough boiling water to nearly cover pork and black fungus. Let it boil for 2 – 3 minutes; add in all the rest of the seasonings. Cover the lid and lower heat to simmer for an hour or till the meat is tender. Stir it once a while.)
I then transferred the meat into Buffalo Thermal Pot cover it properly for 6 hours. While the Thermal pot does it’s work to cook the pork, I ran to do my errands and also to pick up my 3 kids from school.
When we reached home, the pork is ready to be served.
Before having Thermal pot, I used traditional pot to make stewed or braised dishes as well as chinese soups. It takes at least 2 to 4 hours to boil it over the stove.
This might prove uncomfortable if you are environmentally conscious or you are concerned about energy costs although some people have argued that slow cookers do not consume a lot of energy. You might also feel uncomfortable leaving something hot on if you need to go out to run errands. If this is the case, you might want to give the thermal cooker a try.
The Japanese was the first to invent the thermal cooker (also known as vacuum pot). It saves energy because it uses trapped heat to cook food. It has three major components: an inner pot, usually made of stainless steel, an outer container with insulation, and an air-tight cover.
Soup ingredients and water are brought to a boil in the inner pot over the stove. It is then placed into the insulated outer container. The outer container is sealed with the air-tight cover.
Since the outer pot is sealed and there is insulation all around, the heat in the inner pot has nowhere to go. It can “concentrate” on cooking the soup. Given sufficient time, the trapped heat will cook the soup and ingredients.
This is a very energy-efficient way to cook. The food also does not get burnt since the heat isn’t high enough to burn.
The vacuum pot is very versatile. Besides soups, it has been used to cook many different food. I find it an ideal “green” soup making pot. The only problem is it is time-consuming…at least 6-8 hours. If you like your food fast, this is not the pot for you.