Serves 3 to 4

Ingredients:

• Pork Belly, 500 grams
• Dried Shitake Mushrooms, 6
• Cooking Oil, 6 tablespoons
• Shallots, 100g (peeled)
• Garlic, 4 cloves (peeled)
• Fermented Soy Beans (Tau Cheo), 2 tablespoons
• Cinnamon Stick, 1 (about 8cm long)
• Dark Soy Sauce, 2 tablespoons
• Sugar, 1 tablespoon
• Palm Sugar (Gula Melaka), 20 grams
• Salt, ½ teaspoon
• Water
• Potatoes, 3 (cut into chunks)
• Garlic, 6 cloves (unpeeled & rinsed)

Preparations:

1. Rinse pork belly, cut into 2cm thick slices and set aside.
2. Soak mushrooms in hot water for 20 minutes or till soften. Cut off stems, squeeze out excess water and set aside.
3. Using a food processor, coarsely blend shallots and peeled garlic together and set aside.
4. Using a fork, mash the fermented soy beans into a paste-like texture.

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, heat cooking oil and fry blended shallots and garlic, and cinnamon stick till fragrant.
2. Add fermented soybean paste, dark soy sauce, sugar, palm sugar and salt. Stir to mix well.
3. Add pork belly slices to coat into mixture and fry briefly.
4. Add water, enough to cover the pork and bring the contents to a rapid boil over medium-high heat. Simmer for 10 minutes.
5. After 10 minutes, add potatoes, unpeeled garlic, mushrooms. Bring it to a boil and simmer for 20 minutes.
6. When boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 4 hours. Serve with hot steamed rice.

Notes:

• This recipe is based on using one of the 3.0L inner pots of Thermos® Shuttle Chef® TCRA-6000.
• This recipe is also suitable for a 3.0L Thermos® Shuttle Chef® TCRA-3000 or RPE-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

Photo and recipe courtesy of Justine Ong from www.tings.sg