45 мин
cooking time
2-3 порции
quantity
Cantonese-style pork is another recipe from the series of master classes "Rosing Asian Sauces", which was presented by the famous chef Che Liang Lee.
Ingredients
- 250 g pork belly (skinless, cut into a block about 4 cm thick)
- ½ cucumber (optional — for garnish)
- 35 tbsp / 500 ml LKK Char Siu Sauce
- 25 tbsp / 400 ml LKK Hoisin Sauce
- 20 tbsp / 300 ml LKK Light Soy Sauce
- 7 tbsp / 100 ml LKK Dark Soy Sauce
- 300 g sugar
- 60 g garlic (finely chopped)
- 60 g shallot (finely chopped)
Cooking method
- Marination
Mix all the ingredients for the marinade. Wash and dry the pork belly, cut into pieces about 4 cm thick. Pour the marinade over and leave for at least 6 hours. - Baking
Preheat the oven to 180°C (baking mode). Place the belly on a wire rack or baking sheet. Bake for about 15 minutes, until the meat begins to caramelize and slightly smoke. - Glazing
During cooking, brush the brisket on both sides with LKK Char Siu sauce to get a shiny caramel crust. - Serving
Cut the finished brisket into pieces about 2 cm thick. Cut the cucumber into slices and place under the meat as a garnish. Serve hot.