Serves 5

Ingredients:

For Cooking Pork Belly

• Cooking Oil, 1 tablespoon
• Pork Belly, 1 kilogram (cut into about 1cm thick slices)
• Water, 1 litre
• Spring Onion, 3 stalks (only green parts, chop into 5cm length)
• Ginger, 10 grams (peeled and sliced thinly)

For Braising

• Hard Boiled Eggs, 5
• Sake, 75ml
• Mirin, 150ml
• Light Soy Sauce, 150ml
• Water, 150ml
• Sugar, 5 tablespoons

Tools:

• Strainer, 1

Instructions:

Cooking Pork Belly:

1. Using a non-stick pan, heat cooking oil and once oil is heated, add pork belly slices in single layer and sear both sides.
2. In a 3.0L Thermos® Shuttle Chef® inner pot, add seared pork belly, water, spring onions and ginger slices. Bring contents to a boil and simmer for 5 minutes.
3. After 5 minutes, 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.

Braising:

1. After 4 hours, drain water from the cooked pork belly slices and remove the spring onions and ginger slices. Rinse pork belly slices under warm water and transfer back into the inner pot.
2. Add in all ingredients for braising and bring the contents to a boil.
3. Once boiling, close the inner pot with lid and transfer it nto the Shuttle Chef® outer pot. Let it sit aside to braise for at least 2 hours.

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Photos and recipe courtesy of Thermos Singapore team.