Chinese crispy pork belly
A traditional Chinese method of preparation normally used on Peking duck.
Creation by Romano de Vries, student at Cas Spijkers Academie, Breda, the Netherlands.
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Ingredients
|
1000 |
g |
pork belly |
|
8 |
whole |
spring onions |
|
100 |
g |
ginger |
|
40 |
g |
shaoxing rice wine |
|
22 |
g |
salt |
|
12 |
g |
Szechuan peppercorns |
|
2 |
whole |
star anise |
|
50 |
g |
light soy sauce |
|
120 |
g |
cornflour |
|
1 |
l |
sunflower oil |
Preparation method
- Put the spring onions, ginger, rice wine, salt, peppercorns and star anise in a food processor and grind into a fine mixture.
- Marinate the pork belly with this mixture for 24 hours.
- Steam the pork belly in an oven at 70°C for 1 hour and 45 minutes.
- Coat the pork with the light soy sauce and then roll it in the cornflour.
- Set aside the pork in the refrigerator for several hours to dry.
- Now place the pork belly on a sieve suspended above a pan and repeatedly pour oil at a temperature of 200°C over the pork belly until it is crispy and golden brown.
Serving suggestions
- Cut into pieces and serve on a steamed bread roll with hoisin sauce.
- As a component in a lukewarm salad.
- As a component in a main dish with rice or noodles.
- With cucumber, fresh herbs and hoisin sauce in a Peking duck pancake.