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Ingredients
US|METRIC
4 SERVINGS
- 1/4 inch russet potatoes
- pork belly (As needed)
- 5 chinese five-spice powder
- hoisin sauce (As needed)
- pork velouté
- peppadews (As needed, sliced)
- scallions (As needed, sliced)
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Directions
- 1. Blanch/par-cook potatoes at 300°F for four minutes then freeze. Then fry for 3 minutes until golden and crispy
- 2. Season pork belly with Chinese five spice and cook at 140°F for 8 hours in a combi oven. Cut into lardons and finish in a sauté pan with hoisin
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