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Chinese pork
Preparation time: 60 minutes, plus: marinade for 3–4 hours
Serves 6
Ingredients
1500 g pork necks
3–4 cloves of garlic
2 small pieces of ginger
3 tsp. salt
1 ¹/₂ tbsp. soy sauce
1 ¹/₂ tbsp. honey
1 tbsp. sherry
1 tsp. five-spice powder
1 tbsp. hoisin sauce
Sambal oelek
Accessories
Rack
Universal tray
Preparation
Finely chop the garlic. Peel the ginger
and grate it. Mix the garlic and ginger
with the salt, soy sauce, honey, sherry,
five-spice powder and hoisin sauce.
Season the marinade with sambal
oelek.
Cut the pork into 3 cm thick slices.
Place in an airtight container, pour the
marinade over the pork and close the
container. Refrigerate the marinade for
approx. 3–4 hours, turning occasionally.
Remove the pork from the marinade
and place on the rack with the universal
tray underneath it. Place the meat in a
pre-heated oven and inject the burst of
steam immediately.
Meat and poultry
Recommended settings
Oven function: Moisture Plus
Temperature: 180–190 °C
Pre-heat: Yes
Heating-up phase: Rapid
Shelf level: 2 [2] (1)
No./Type of bursts of steam:
1 burst of steam/Manual
Amount of water: See display
1st burst of steam: Immediately after
placing food in the oven
Duration: 20–30 minutes
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