Brasied Pork Belly with Eggs and Beancurd
Use this recipe with:
- Convotherm maxx
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Portion
From Scratch
Stage 1
160 °C
- Combi-steam
- 00:45 | -
- 3
R E C I P E
| 5 | pcs | Star Anis |
| 2 | pcs | Cinnamon Stick |
| 6 | pcs | Clove |
| 30 | g | Garlic |
| 30 | g | Ginger |
| 15 | g | White Peppercorn |
| 150 | ml | Dark Sauce |
| 3 | l | Water |
| 2 | tbs | Caster Sugar |
| 5 | g | White Pepper Powder |
| 10 | g | Salt |
| 1 | kg | Pork Belly |
| 2 | pcs | Hard Beancurd |
| 4-6 | pcs | Eggs |
| Ingredients | ||
| Dark Sauce Base - Fill water until half of the GN ½ (4inches) insert - Add in Star Anis, Cinnamon sticks, Cloves, White Peppercorn (lightly crushed), Ginger (crushed), Garlic (crushed), Dark sauce and all the seasonings - Bring it to a boil in the oven at 155°C Pork Belly, Beancurd and Eggs - Wash Pork belly and cut it into strips(2cm thickness) and into 3-4cm length and place it aside. - Cut the Beancurd into quater and place it aside - Boil eggs into hard boil eggs, deshell and set it aside |
| 1. Food Preparation |
| Preheat the combi oven to 160°C |
| 2. Cooking Instruction |
| For 4-6 pax |
| 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.
