Thursday 18 September 2014

Rice Cooker Tomato Pork Belly Stew

Yield: 4 adult portions

260~280g pork belly
6 button mushrooms
1 russet potato, peeled, cut into chunks
3 medium size tomatoes, peeled & diced 
1 yellow onion, peeled, cut into strips 
1 slice ginger 
3 cloves garlic, chopped 
1 tbsp tomato paste
1 tbsp dark brown sugar
1 tsp light soya sauce, low salt

Seasoning powder

A few twigs of coriander leaves


1. Peel and cut potato into 2cm-cubes. Rinse and soak with salt water for about 15 minutes.

2. Roast button mushroom in oven toaster at 150 degree Celsius for 15 minutes to bring out the aroma of the mushroom.

3. Rinse and pat dry pork belly. Cut into 2 large portions. Coat with a little salt, black pepper and rice wine.

4. In a medium hot pot, pour in about 1/2  tsp olive oil. Wait for the oil to become hot, place the meat in to pan-fry the sides to slightly golden brown.
Transfer the meat out to a plate, and cut it into 4 portions.
As oil will splatter, place a piece of paper kitchen towel over the pot to "catch" the flying oil droplets during the frying process.

5. With the remnant oil in the pot, add in ginger and garlic to fry till frangrant. Then add in the onion to fry till soften.

6. Drain away the salt water, and add the potato chunks into the pot.

7. Add in the meat, roasted button mushrooms and tomato chunks. Stir-fry for about 2 minutes at medium heat. Pour hot water to cover about 3/4 height of the ingredients in the pot.

8. When the water starts to boil, off the heat and transfer the hot content to a rice cooker. Select "soup function" and 1-hour cooking time. Close the lid and start the slow-cooking process.

9. When the rice cooker "beep" indicating the completion of the cooking process, open the lid and add in the tomato paste, dark brown sugar, salt, black pepper powder and seasons powder according to your prefer taste. 
Close the lid and let the content simmer for 15 minutes under the "keep warm" function.

10. Transfer the stew out into another pot, and garnish it with coriander leaves. 
Serve with warm rice. Enjoy :)

You may add in 1/2 bowl of canned chick peas, 1 carrot, and use pork collar for variation ;)

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