Cookbook

the Steam Zone
™
SFS800BSS
Steamed Pork Belly
1
Prep  minutes   hours chilling / Cook  hours and  minutes
2
Serves 
1 kg pork belly
For the sauce
2 cm piece ginger, finely chopped
2 garlic cloves, crushed
1 medium red chilli, finely chopped
2 tablespoons lemon juice
½ cup (125ml) Chinese cooking wine
(Shao Xing)
¼ cup (50 ml) soy sauce
½ cup (125 ml) Char Siu sauce
1 teaspoon brown sugar
1 teaspoon five spice powder
Cucumber pickle
2 Lebanese cucumbers, deseeded, thinly
sliced on the diagonal
1 medium red chilli, finely chopped
2 green onions, thinly sliced
1 garlic clove, crushed
2 tablespoons mirin
2 tablespoons rice wine vinegar
⅔ cup mint, roughly torn
To serve
Hoisin sauce, optional
Sriracha (chili sauce), optional
Method
Score pork belly skin with a sharp knife
making sure not to cut through the flesh.
Wrap pork belly neatly and tightly in two
layers of aluminium foil. Place pork belly on
top of the large steaming tray and cover with
the stainless steel steaming lid.
Fill water tank up to the MAX fill line with
cold tap water. Press the STEAM button to
select HIGH. Press arrow up to select 
minutes. Press START.
When finished with the first steam cycle,
carefully empty drip tray. Flip pork belly over
and place back on the steaming tray and
proceed on steaming for another  minutes
and then another minutes to a total of 
hours. Emptying the drip tray and filling up
the water tank as needed.
After  hours of steaming cool pork belly, still
wrapped, in the refrigerator for  hours or
overnight.
Unwrap pork belly. Cut cross ways into  cm
thick slices. Halve slices so they fit into the
small bao buns (if using as a filling).
Heat a deep non-stick frying pan on
mediumhigh heat and brown slices in
batches on both sides.
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Take pork out of pan and set aside. Keep 
tablespoon of the rendered fat in the frying
pan and discard the rest.
Fry ginger, garlic and chilli in the fat on
medium heat for  minutes, or until fragrant.
Stir together lemon juice, cooking wine,
soy sauce, Char siu, sugar and five spice
powder. Add to the frying pan and simmer,
stirring occasionally, on medium-low heat
for - minutes until smooth. Add pork belly
back in and simmer on low heat for another
-minutes, until the sauce is thick and sticky.
Turn meat so it is well coated with the sauce.
Keep warm.
Serving Suggestion
Mix together Cucumber Pickle ingredients
except mint, and set aside.
Steam bao buns (see Steamed Bao Buns
recipe). Open each bun and add one slice of
sticky pork belly, a bit of the sauce and top
with a bit of the cucumber pickle. Sprinkle
with mint. Repeat with remaining buns and
filling. Serve with Sriracha and hoisin sauce
on the side, if desired.
Tip:
As a filling for bao buns start the recipe the day before.
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