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Special Dietary foods
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Dried Fruit, Nuts & Seeds
Cooking
Breakfast Cereals & Mueslis
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Cooking
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Recipes
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Cooking
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Starters and Entrees
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Cherie’s Pork Belly Burnt Ends
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Cherie’s Pork Belly Burnt Ends
INGREDIENTS
Braising Liquid
1 cup water
¾ cup
Pepper & Me
Wok Sauce
¾ cup soy sauce
¾ cup mirin
¼ cup
Pepper & Me
Sweet Sesh
1 tsp sesame oil
1 tsp
Pepper & Me
Bakers Blend
Pork
1.5kg boneless pork belly
1 tsp
Pepper & Me
Black Gold
Oil
INSTRUCTIONS
Preheat oven to 240C
Add all of the braising liquid ingredients to a large casserole dish and mix to combine
Take your pork belly and dry the skin well, score the skin in a diamond pattern and sprinkle over the Black Gold and drizzle with a little oil
Place in the braising liquid skin side up so that the skin is out of the liquid but the meat is covered
Cook at 240C for 30 minutes then drop to 150C for 1 ½ hours
Remove the pork from the braising liquid and set aside to rest for 30 minutes
Add the remaining braising liquid to a pan and pop over a medium heat to reduce until it starts to thicken and become sticky
Cut the pork into cubes and toss in the sticky sauce
Dollop with mayo and drizzle with some extra Sweet Sesh
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