Family Meal

STICKY PORK BELLY WITH CRACKLING (slow cooker) There is nothing better than co…


STICKY PORK BELLY WITH CRACKLING slow cooker There is nothing



There’s nothing higher than coming house to a house cooked meal, that’s cooking whenever you’re not house! 😬

This gradual cooked pork stomach did its factor in my gradual cooker, the ending touches utilized in beneath 20 minutes and prepared for a famished household.


That is what you will have


1 pork stomach, pores and skin on 1.2kg 
1 half of tbsp Chinese language cooking wine 
1 tsp Chinese language 5 spice powder
1 tsp white pepper 
half of tsp salt
1 tbsp white vinegar 
rock salt

* Use a pointy metallic skewer or one other instrument to prick a great deal of holes within the pores and skin.

* Flip the pork stomach the wrong way up. Rub the flesh (not pores and skin) with Chinese language cooking wine, dribbling it on step by step. Sprinkle over 5 spice powder, salt and pepper. Rub throughout flesh, together with sides (not on pores and skin).

* Flip pores and skin facet up and place in a container. Dab pores and skin dry with paper towels. Depart within the fridge in a single day if potential because the pores and skin must be actually dry.

I gradual cooked this in my gradual cooker for three hours.
* Take away pork from fridge. Place onto a big sheet of foil. Fold up sides of foil across the pork to surround it snugly
* Dab pores and skin with paper towels, have to be dry!
* Brush pores and skin with vinegar.
* Unfold rock salt on the pores and skin
* Sluggish prepare dinner for at the least three hours, take away and put together your griller!
* grill (medium warmth) and prepare dinner for an additional 15 minutes to get that cracking going!

The sauce
* 1/four cup hoisin sauce
* 1/four cup soy sauce
* 1 tablespoon Chinese language wine
* 1 tablespoon honey
* 2 tablespoons brown sugar
* 1 teaspoon minced garlic
* 1/four teaspoon Chinese language 5 spice powder
Combine the entire above in a small saucepan and simmer for 15 minutes till sticky.



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