32 Croc’In Buns&Co Neutral Orange (613103410128)
INGREDIENTS LIST (for 32 Buns&Co):
* An unsmoked pork belly (ca. 350 g)
* 10 slices of Serrano ham
* 200 ml of soy sauce
* The juice and zest of 5 lemons
* 4 g of agar
* 10 g of sugar
* 6 ml of rice vinegar
* 60 ml of water
* Fresh herbs to garnish (basil, parsley and chives)
Lay out the slices of Serrano ham on baking paper and put them in a preheated oven for 90 minutes at 120°C.
Meanwhile, prick the skin of the pork belly using a cocktail stick.
Heat the soy sauce, and once at boiling point add the agar. Mix for 2 minutes and take the pan off the heat. Then add the other liquids, sugar, the juice of 5 lemons and their finely-grated zests.
Rub the glaze onto the pork belly and put in a preheated oven at 160°C for 40 minutes, adding a splash of water in the cooking dish. After 40 minutes, increase the temperature of the oven to 200°C and put the pork belly back in to cook for a further 8 minutes.
Cut the buns in half, glaze them with the soy sauce mixture, add a slice of pork belly and some Serrano ham. Garnish with fresh herbs.