Crispy pork belly

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Preparation

150 ml soy sauce
50 ml ketjap manis
300 ml Shaoxing cooking wine
5 cloves of garlic
1 kg pork belly
Peel and crush the cloves of garlic. Combine all the ingredients in the porcelain dish.
Pat the meat dry with a kitchen towel and place skin-side up in the marinade, ensuring that the skin remains dry. Refrigerate, uncovered, overnight.
300 g salt
The next day, set the meat on the lined tray and cover the skin evenly with salt. Discard the marinade.
Put the tray into the cold cooking space at level 2. Roast.
Hot air + steaming 180°C for 45 Mins
Remove the salt and return the meat to the cooking space. Continue to roast.
Put the food in
Hot air 230°C for 25 Mins
  • Stainless steel tray
  • Porcelain dish ⅓ GN, depth 65 mm
Quantity Ingredient
150 ml soy sauce
300 ml Shaoxing cooking wine
50 ml ketjap manis
5 cloves of garlic
1 kg pork belly
300 g salt

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