Chinese barbecue pork

17 October, 2019 by Hospitality Magazine

Watch on as barbecue master Daniel shows us how to make Duck & Rice’s signature pork belly. The chef  dries the pork for up to five hours before blanching it in a master stock. The pork is then hung overnight and warmed in the duck oven before it’s spiked and salted. The pork is cooked in the oven and hung until serving.

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Image credit: Steven Woodburn

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