Recipe detail

Pork Hakka Salted Pork

11. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Pork

Cuisine: Chinese

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Program steps

  • Preheating:
  • 215 °C

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1
Combination
30 %
time icon Termination by time
time icon 08:00 mm:ss
probe icon 200 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
pork belly 1 kg

Name Value Unit
sugar 50 g
white wine vinegar 50 g
minced garlic 100 g
Salt 15 g
allspice 5 g
ground white pepper 20 g
rice wine 30 ml
whole black pepper 20 g

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 398.6 kJ
Carbohydrate 9.2 g
Fat 33.5 g
Protein 14.3 g
Water 0 g

Directions

◇ Cut the pork belly into about 350g each, absorb the water, remove the fishy smell with the rice wine and dry it
◇ Mix vinegar, sugar and minced garlic evenly and make it into dipping sauce
◇ Mix all the other seasonings and spread evenly on the sliced pork belly
◇ Marinate in the fresh-keeping box for 3 days, scrape off the marinade on the surface and return to room temperature before use
◇ Use a flat net to drain the lard easily, and fry evenly on the surface of the baking tray for coloring

Recommended accessories

Vision Grill Diagonal

Vision Grill Diagonal

Vision Bake

Vision Bake

GN container Stainless steel full

GN container Stainless steel full

Stainless wire shelving

Stainless wire shelving