Gastronomixs

Hoisin pork

This recipe is based on a simple brined and stewed pork belly glazed with Chinese hoisin sauce.

Hoisin pork

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Ingredients

1000

g

pork belly with suet, single cut

1

l

water

80

g

colorozo salt

 

 

hoisin sauce

Preparation method

  • Dissolve the colorozo salt in the cold water and brine the pork belly in it for at least 12 hours.
  • Rinse the pork belly with cold water and pat dry.
  • Vacuum seal the pork belly and allow to cook in a hot water bath (e.g. in a Roner) at 67°C for 24 hours.
  • Remove the suet and cut to size as desired.
  • Coat the top (or, if desired, all sides) with the hoisin sauce.
  • Roast the pork belly at 180°C.
  • If desired, flame with a kitchen blowtorch or in a flame grill for a nice, caramelised finish.

Serving suggestions

  • Delicious as a garnish for pea soup.
  • As a component in a salad with glass noodles, sesame, soy and lime.
  • As a component in a shellfish composition.

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