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Aromatic baked belly


Pork belly 300 g, 5 potatoes (about 320 g), ginger 10 g, 1 tea spoon of black soy sauce, 2 soup spoons of oyster sauce, 1 soup spoon of rice wine (not necessary), 1 soup spoon of honey, 1 soup spoon of spicy bean paste (not necessary)

  1. Cut the belly into four parts. Cut the ginger into slices.
  2. Cook the belly and ginger with some water with quick oven. After the water has boiled, switch to moderate oven. Cook until you can stick a fork or chopstick into the belly skin easily. Take the belly out from the pan.
  3. Mix the black soy sauce, oyster sauce, rice wine, honey, salt and spicy bean paste. Cut the potatoes into slices.
  4. Smear the sauce of step 3 on the belly.
  5. Put a piece of aluminum foil on a bake plate. Warm the bake oven and the bake plate to 200 ℃. Put the potato slices on the aluminum foil. Put the belly on the potato slices. Bake for 10 minutes at 200 ℃.
  6. Smear the sauce of step 3 on the belly. Bake for 5 minutes at 200 ℃.
  7. Repeat step 5.
  8. Smear the sauce of step 3 on the belly. Turn the belly over. Bake for 10 minutes at 200 ℃.
  9. Take the belly and potatoes out from the oven. Cut the belly into slices. 
Chinese food - Aromatic baked belly 
Chinese food - Aromatic baked belly