Braised Pork Belly

• Pork Belly (1kg)
• Bean Curd Sauce (100g)
• Oil (20g)
• Salt (20g)
• 1 Bay Leaf
• 1 Star Anise
• 1 Cinnamon Stick
• Leeks (20g)
• Light Soy Sauce (30g)
• Cooking Wine (30g)

Preparation

1. Preheat the Cook & Hold to 120°C
2. Wash the pork belly and boil in hot water to remove the blood 
3. Remove from water and cut into 5cm cubes
4. Clean and chop the leeks then saute in a hot pan with oil
5. Add all other ingredients and add enough water to cover
6. Let this reduce over low heat until it thickens into a sauce
7. Place the pork belly cubes into a GN pan, add sauce on top and cover
8. Place the GN pan into the oven and cook for 2 hours at 120°C
9. Hold for 3 hours at 70°C