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Spirit Vinegar, Water, Mustard Seed, Salt, Turmeric, Paprika, Spice, Flavouring, Garlic Powder
Refrigerate after opening.Best Before: See Bottle
Chashu Crispy Pork
Ingredients
• Pork Belly 400 g.
• Butter 2 tbsp
• Ground White Pepper 1/4 tsp
• Salt 1/2 tsp
• Garlic (Chopped) 1 tbsp
• Parsley (chopped) 1 tbsp
• French Mustard 1 tbsp + for serving
• Vinegar 2 tbsp
How to cook
1. Mix French Mustard with unsalted butter, salt, garlic, parsley and ground pepper.
2. Apply on the meat side, roll it into a round bar and tie it with a rope. Put the pork on a grill in a baking tray. Bake 160°C 20 minutes in convection oven.
3. Bring out the pork. Use a fork to poke the skins and score thoroughly, bake for 45 minutes.
4. Brush pork skin with vinegar. Preheat the oven to 250°C. Bake for another 10 minutes, or until the skin puff.
5. Reduce the oven temperature to 180°C. Bake for 10 minutes.
6. Rest the Chashu crispy pork until cool to the touch. Cut into slices, served with mustard.