Braised Pork with Sichuan Pickles
More than 60 min
Sichuan Picked Vegetables300g
Dark Soy sauce2tbsp
Sichuan PeppercornsTo taste
Chicken powderTo taste
Spread honey evenly on pork skin. Wrap pork with aluminium foil, but leave skin uncovered.
Put into Halogen Cooking Pot. Place on a high rack. Grill at 250°C for 8 minutes, until skin turns golden brown.
Once grilled, quickly soak pork belly skin in dark soy sauce for about 5 minutes for the colour.
Cut pork into pieces. Arrange in bowl or pot, with skin facing downwards. Sprinkle shredded ginger, diced chili, star anise, Sichuan peppercorns, and chicken bouillon on top. Add Sichuan pickles and preserved cabbage. Add soy sauce. Let stand for 5 minutes.
Put marinated pork in bowl into Foldable Jet Steamer to steam for 1 hour.
Gently flip bowl with ingredients inside upside down onto a plate. Remove bowl. Serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference