Braised Pork Belly

Unilever Food Solutions

Product detail information Braised Pork Belly

Yield

1 batches

Ingredients (1 batches) Amount

Measure

Name

1,500.00

g

pork belly

200.00

g

soaked black fungus

100.00

g

Mushrooms

50.00

g

Carrots

50.00

g

green onion

50.00

g

Slice Ginger

500.00

g

Pork belly, sliced

90.00

g

Egg

70.00

g

Flour

60.00

g

Cornstarch

1,250.00

g

Water

100.00

g

Oil

50.00

g

Knorr Chicken Liquid Bouillion

20.00

g

KNORR Chicken Powder

5.00

g

KNORR KINGSFORD’S Cornstarch

5.00

g

star anise

Page 1

© 2017 Unilever Food Solutions service.unileverfoodsolutions.com

15.05.2017

Unilever Food Solutions

Product detail information

1.00

g

Sichuan Pepper

1.00

g

Pepper

1.00

g

Pepper

Preparation 1. Marinate the pork belly according to the proportions, then deep fry in oil of 140°C~180°Cl. Slice carrot and mushrooms and put aside.

2. Add oil to a frying pan. Sauté star anise until aromatic, then add Sichuan pepper, water, seasoning, black fungus, mushroom, carrot and fried pork belly. Cook until done, then simmer for 3 more minutes.

3 Add garlic paste, then thicken the soup with potato starch. It is ready to be served.

Page 2

© 2017 Unilever Food Solutions service.unileverfoodsolutions.com

15.05.2017