Crisp Pork Belly Strips
Use this recipe with:
- Convotherm maxx
This recipe is also available for the following combi ovens:
Long
P R O F I L E
Chilled 4°C
0 Full Trays
From Scratch
Stage 1
160 °C
- Convection
- 00:30 | -
- 1
Stage 2
230 °C
- Convection
- 00:04 | -
- 1
R E C I P E
| 2501.85 | g | Pork Belly |
| 0 | g | For the Pork Marinade Powder |
| 49.61 | g | Chicken Powder |
| 21.26 | g | Sugar |
| 14.17 | g | MSG |
| 14.17 | g | Baking Powder |
| 28.35 | g | Cumin Powder |
| 7.09 | g | White Pepper Powder |
| 14.17 | g | Salt |
| 7.09 | g | White Sesame |
| 28.35 | g | Rice Wine |
| 150 | g | Chinese BBQ Powder |
| 0 | g | For the Crisp Skin Water |
| 49.61 | g | White Vinegar |
| 49.61 | g | Red Rice Vinegar |
| 49.61 | g | Water |
| 21.26 | g | Chinese Rose Wine |
| 5 | g | Soda |
| Ingredients | ||
| Cut the pork belly into about 4 cm wide strips, rinse with running water for 20 minutes and then towel dry. Rub marinade powder around pork strips and refrigerate for 4 hours. Wipe the marinade from the skin. Hang the meat with hooks. Drizzle the marinade water (crisp skin water) over pork skin. Hang for 6 hours to dry out the pork skin. Put a rack in the Maxx to hang the pork strips from. |
| 1. Food Preparation |
| Before putting the meat in the oven, ensure the pork skin is dry. |
| 2. Cooking Instruction |
| Cut the meat into pieces and eat it wrapped in lettuce. |
| 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.
