Cooking Instructions
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Step 1
Rinse the
Pork Belly (1 kg)
underwater, put it into a saucepan filled with cold water, bring to the boil, and blanch for 5 minutes. Take the pork out of the saucepan and plunge into ice-cold water. Place the pork, skin-side up, on a chopping board and cut into 5-centimeter squares. Tie the squares of meat together with kitchen string.
Step 2
Next, cut the
Fresh Ginger (30 g)
into quarters, cut the
Star Anise (1)
into slices and fry together with the
Spring Onion (1)
in hot
Sunflower Oil (15 g)
in a pan. Transfer to the porcelain dish.
Step 3
Fry the skin side of the pork belly, then place in the porcelain dish next to the vegetables.
Step 4
Bring the
milde Sojasauce (150 mL)
,
Rice Wine (450 mL)
,
Dark Soy Sauce (30 mL)
, and the
Rock Sugar (60 g)
to the boil and pour over the meat.
Step 5
Put the porcelain dish onto the wire shelf in the cold cooking space.
Step 6
Cook the meat for 2 Hours 30 Minutes at 130 °C Hot air humid.
Step 7
Take the meat out of the porcelain dish when done and keep warm in the warming drawer. Strain the sauce through a sieve and reduce it to a syrup. Serve with the meat.
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