Cooking Instructions
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Step 1
Rinse the
Chinese Five Spice Powder (6 g)
under cold running water and pat dry with kitchen paper. Mix the
salzen (2 pinches)
and the
Honey (7 g)
together and spread evenly over the pork belly. Rub the meat side with the
Fleisch (1.3 kg)
and a little
Sojasauce (30 mL)
, but not the skin side.
Step 2
Put the marinated pork belly into a vacuum bag, add the soy sauce and vacuum seal it on level 3. Place the bag on the wire shelf in the cold cooking space. Steam.
Step 3
Vacuisine 62°C for 72 Hrs
Step 4
After steaming, take the pork belly out of the bag and pat dry with kitchen paper. Next, place the pork belly, skin-side down, on the Teppan Yaki and, using a little
Oil (as needed)
, brown until golden and crispy.
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