70℃ Braised Tender Pork

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   ["Marinate the pork belly with salt, herbs and pepper (as per your liking).

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   Store in the fridge for one night.", "Allow the pork belly to return to room temperature before browning the meat at high heat with a frying pan. Once the meat is browned on most all sides, double wrap the meat with a plastic wrap. Place the meat in a Ziploc so the meat will not be exposed to water.", "Boil the water in the hot pot, reducing the temperature to 70C; inserting the meat in the hot pot for approximately 25 - 30minutes.Remove from heat and keep the meat warm until serving. Best eaten with salt and pepper OR if you can try SANSHO pepper salt OR French mustard."]

* Per serving · 4 servings · Values may vary.

No additional tips available.