Pork Belly in raspberry juice
Product Details
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Pork Belly Flap whole, as lean as you can get it and as big as you need. 600ml BerrySweet Pure raspberry juice 3 tbsp sweet soy sauce 3 tssp light soy sauce Ginger 5cm peeled and sliced Half tsp 5 spice |
Mixed Raspberry juice, light and sweet soy sauce, ginger and 5 spice in the base of a baking dish. Place pork flap skin side up in the baking dish on top of the juice mixture making sure
that no mixture gets on the pork skin. Bake at 180degC for 1 and a half hours. Make sure the pork does not dry out, add more water if needed to pan during baking. Towards the end of the cooking time you may need to turn the upper element on to crackle the skin. Watch this does not burn. When cooked rest the meat for 10 minutes. Strain off the juices into a saucepan and bring to the boil. Remove the crackle and slice the meat to serve with the sauce and the crackle on the side. |
Pork Belly Flap whole, as lean as you can get it
- Shape:Sliced
- Part:Skin
- Processing Type:Baked
- Style:Cooked
- Type:Pork
- Category:Red Meat
- Country:Australia
- telephone:61-08-85824233
| Shape: | Sliced |
| Part: | Skin |
| Processing Type: | Baked |
| Style: | Cooked |
| Type: | Pork |
| Category: | Red Meat |
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