Reheat Pork Belly Chinese Style
02:45 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
260
Chilled 4°C
1 Portion
Precooked
Stage 1
- 02:45
- 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 | ||
| 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.
