Crispy Roast Pork

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1 kg Pork belly
400 g Salt

Marinade

150 ml Soy sauce
50 ml Ketjap manis
300 ml Shaoxing wine
5 Cloves of garlic, crushed

Preparation

Pat dry the skin using a paper towel.
Mix marinade items in a bowl and pour in a dish that is large enough to hold the meat.
Set pork belly skin up in marinade, making sure that the skin is dry and exposed.
Place uncovered in fridge overnight to marinate meat and dry skin completely.
On the next day, set pork only on tray and cover skin with salt evenly. Dispose of marinade.
Put the tray into the cold cooking space. Bake (step 1)
After 45 minutes, remove salt and return meat to cooking space for final cooking step.

Cooking steps

Hot air + steaming 180°C for 45 Mins
Prepare
Hot air 230°C for 30 Mins

Stainless steel tray

Quantity Ingredient
1 kg Pork belly
150 ml Soy sauce
300 ml Shaoxing wine
50 ml Ketjap manis
400 g Salt
5 Cloves of garlic

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