Gao bao with pork belly
Sous-vide cooked pork belly with radicchio and pickled cucumber, served on a black gao bao.
Enjoy a flavorful gao bao filled with tender pork belly, marinated in Chinese five spices and glazed with Piri Piri Sauce, served with fresh cucumber and crispy fried onions.
Preparation
Marinate the pork belly with the Chinese five spices and salt, place in the oven at 120 degrees until the desired doneness.
Mix the ginger vinegar with honey.
Cut the cucumber into slices and place in the ginger vinegar.
Remove the pork belly from the oven, glaze with the Piri Piri Sauce and place back in the oven and increase the temperature to 200ºC.
Steam the gao bao and unfold.
Remove the cucumber from the ginger and place it on 2 radicchio leaves, filling the gao bao with it.
Slice the pork belly, top the gao bao with it and sprinkle with the fried onions.
Variatietip
Het buikspek kan goed sous-vide bereid worden. Marineer het buikspek met de Chinese five spices en zout, vacumeer en gaar voor 8 uur op 58
Ingredients
- 4 stuks gao bao (zwart)
- 400 g buikspek
- 3 g World Spice Blend Chinese five spices kruiden fijn zonder zout pure (artnr 1164766)
- 6 g zout
- 8 bladeren roodlof
- 4 tl gebakken uitjes
- 1/2 komkommer
- 1 dl ediks gember
- honing
- Piri Piri Sauce
