|1 kg pork belly, boneless, skin on|
|1 tbsp sunflower oil|
|30 g ginger, skin on, thumb-sized pieces|
|1 star anise, whole|
|4 Chinese spring onions, 1 spring onion (optional)|
|60 g candy sugar|
|150 ml soy sauce, mild|
|2 tbsp soy sauce, Dark|
|450 ml rice wine, e.g. 10-year-old Shaoxing wine|
|Rinse the pork under water, put 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 cm squares. Tie the squares of meat together with kitchen string.|
|Cut the spring onions into quarters, cut the ginger into slices and fry together with the star anise in hot oil in a pan. Transfer to the porcelain dish.|
|Sear the skin side of the pork belly, then place in the porcelain dish next to the vegetables.|
|Bring the sugar, the two soy sauces and the Shaoxing wine to the boil and pour over the meat.|
|Put the porcelain dish on to the wire shelf in the cold cooking space. Cook.|
|Hot air humid 130°C for 2 Hrs 30 Mins|
|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 to a syrup. Serve with the meat.|
- Serve the meat and sauce with rice or steamed buns.
- For best results, leave the pork to cool down in the porcelain dish and then stand in the refrigerator overnight. The next day, scrape off and discard the layer of white fat that has formed on the surface. Reheat the meat in the porcelain dish on the wire shelf in the cold cooking space, i.e. regenerate at 120 °C for 9 minutes.
- The discarded fat can be used for frying potatoes, mushrooms, etc.
- Porcelain dish ⅓ GN, depth 65 mm
- Wire shelf
- Kitchen string
|150 ml||soy sauce|
|60 g||candy sugar|
|1 kg||pork belly|
|450 ml||rice wine|
|4||Chinese spring onions|
|1 tbsp||sunflower oil|
|2 tbsp||soy sauce|
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