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Cantonese Pork Belly
Cantonese Pork Belly

Before you jump to Cantonese Pork Belly recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.

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Although it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. When compared with your stove, you can make boiled water as well as steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might reckon that you save energy by washing your dishes by hand, nonetheless that is not true. Especially if you make certain the dishwasher is full previous to starting a cycle. Save even more money by air drying and also cool drying your dishes as an alternative to heat drying them.

From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite easy to live green, after all. A lot of it really is basically using common sense.

We hope you got benefit from reading it, now let’s go back to cantonese pork belly recipe. You can cook cantonese pork belly using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Cantonese Pork Belly:
  1. Get 1 lb slab pork belly
  2. You need 2 tsp Shaoxing wine
  3. You need 1/2 tsp salt
  4. You need 1 tsp sugar
  5. Use 1 tsp five spice powder
  6. You need 1/4 tsp white pepper
  7. You need 1 1/2 tsp rice wine vinegar
  8. Take 1/2 cup coarse salt
Steps to make Cantonese Pork Belly:
  1. Rinse pork and pat dry, place skin side down on plate. Rub meat with Shaoxing wine, not the skin.
  2. Mix the salt, sugar, five spice, and white pepper together and rub into meat.
  3. Turn the pork belly over and use a meat tenderizer or small fork to poke tiny holes all over the skin. Then set meat in refrigerator and allow to dry for 12 to 24 hrs.
  4. Preheat the oven to 375F. Using aluminum foil, create a tray around the pork belly that is snug against the sides.
  5. Brush the exposed skin with rice wine vinegar, then cover the top of the pork in coarse salt. Bake for 1 hour and 30 minutes.
  6. Remove the pork from the pan, unfold the foil and remove the layer of salt. Set it on a roasting rack on a pan.
  7. Move your oven rack to the lowest point and set the broiler at 450F. Broil for 10 to 15 minutes until the skin puffs up.

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