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Crispy Bavarian pork belly

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P R O F I L E
Chilled ​4°C
8 Portions
From Raw

Stage 1

100 °C

  • Steam
  • 00:10 | -

Stage 2

220 °C

  • Convection
  • 00:15 | -
  • 4
  • 2

Stage 3

140 °C

  • Combi-steam
  • - | 68 °C
  • 2
  • 1
R E C I P E
1 kg Pork belly without bone
1 pinch Salt
1 pinch Peppercorns
2 pcs Garlic gloves
80 g Mustard
8 g Caraway
2 pcs Potatoes
30 g Honey
Ingredients
Finely grind the spices, mustard, herbs and caraway seeds in a mortar. Place the pork belly on top of the potatoes to prevent moisture from collecting on the surface. And steam in the Convotherm for 10 minutes. Then cut a diamond pattern in the rind. Make sure that you already cut the desired thickness of the slices. Coat the pork belly well with the spice paste on the meat side. The fat side only salt. Put it back on the grid with the potatoes.
1. Food Preparation
Place the grid in the preheated oven and place the core probe in the thickest part. Place the unperforated tray underneath to catch any meat juices that escape. This can later be used as a base for a sauce.
2. Cooking Instruction
Traditionally, roast pork is served with potato dumplings and red cabbage. But it can also be served with a white cabbage salad with caraway seeds.
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.