INGREDIENTS
800 g pork belly, skin on,
bone removed
Hoisin sauce
2 garlic cloves, crushed
2 tsp rice flour
½ tsp five spice powder
1 tbsp tahini
1 tbsp rice vinegar
1 tbsp soy sauce
80 ml water
100 g dark red miso paste
130 g dark brown sugar
Cucumber and nashi salad
3 tbsp rice wine vinegar
2 tsp caster sugar
1 cucumber, sliced into ribbons
1 nashi pear, thinly sliced
1 bunch watercress, leaves picked
and washed
Salt flakes, to taste
To serve
Spring onions, finely sliced
Asian herbs
1 lime, to serve
Recommended accessories
- HUBB 5001-M Induction gourmet casserole dish. Buy online here.
METHOD
Pork belly
- Place the hoisin sauce ingredients together in a bowl and mix thoroughly.
- Marinate the pork belly in the sauce and place into a large unperforated steam container, making sure the skin isn’t submerged. Place into the steam oven and Steam at 100°C for 2 hours 30 minutes.
- Remove the pork from the steam oven and transfer the juices to a saucepan. Place on high heat, induction setting 7 and reduce sauce by half.
- Preheat the oven on Full Grill at 240°C.
- Place the pork belly on a grilling and roasting insert, placed in the multi-purpose tray. Place in the oven on shelf position 2 and grill for 10-15 minutes, or until the skin is crisp.
- Remove the pork from the oven and allow to rest.
Cucumber and nashi salad
- Combine rice wine vinegar and sugar, stir well.
- In a medium sized bowl, mix together the remaining salad ingredients and toss through the dressing. Season with salt flakes.
To serve
- Slice the pork into 6 pieces and place on a serving dish.
- Serve pork with salad, hoisin sauce and top with the spring onions, herbs and lime cheeks.
Hints and tips
- To prevent the skin from becoming burnt during the grilling phase, ensure to not immerse the skin in the hoisin sauce during step 2.
Miele
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