Reheat Pork Belly Chinese Style

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This recipe is available for the following ovens:

01:40 min

Accessories:

1/2L Container 1/6GN 32Z4119
Half Size Deeper Cooking Tray 32Z4097 (Red), 32Z4098 (Green), 32Z4099 (Blue)

P R O F I L E

275

°C °F

Chilled 4°C

1 Portion

Precooked

Stage 1

01:40
50 %
100 %

R E C I P E

800	ml	Meat or Vegetable Stock
50	ml	Dark Soya Sauce
50	g	Ginger smashed
5	pcs	Garlic Clove smashed
3	pcs	Star Anise
0.5	pcs	Cinnamon Sticks
2	pcs	Cloves
2	pcs	Cardamom Pod
6	pcs	Shitake Mushrooms dried
6	pcs	White Peppercorn crushed
5	g	Salt
5	g	Sugar
250	g	Pork Belly
150	g	Steamed Rice
5	g	Spring Onion Julienne
5	g	Coriander
1	tsp	Black Pepper crushed
Ingredients

1. Food Preparation
Cut the pork in 2 equal pieces. Boil the stock and pour in the soy sauce. As it is boiling add all remaining ingredients except the pork belly. Boil the stock for 2-3 minutes and then add the pork. Cover the pot with a lid and let it simmer for approx. 45 minutes. When the pork is soft and succulent cooked, chill it down with the sauce. Add the pork with a little bit stock into the container. Use the cooking tray as a lid.

Cut the pork in 2 equal pieces. Boil the stock and pour in the soy sauce. As it is boiling add all remaining ingredients except the pork belly. Boil the stock for 2-3 minutes and then add the pork. Cover the pot with a lid and let it simmer for approx. 45 minutes. When the pork is soft and succulent cooked, chill it down with the sauce. Add the pork with a little bit stock into the container. Use the cooking tray as a lid.

1. Food Preparation

Reheat as per oven profile.
2. Cooking Instruction

Remove the cooked food from the container and serve. Use the rice, spring onions, coriander and black pepper as garnish.
3. Food Serving Instruction

Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.