Gao Bao with Pork Belly




Marinate the streaky bacon with the Verstegen Chinese 5 spice and salt, place in the oven at 120 degrees until desired cooking.

Mix the vinegar with honey. Slice the cucumber and place in the vinegar.

Remove the pork belly from the oven, glaze with the Verstegen Guilt Free Sweet Chilli and place back in the oven and raise the temperature to 200 degrees.

Steam the gao bao and unfold. Remove the cucumber from the vinegar and place on 2 leaves of red chicory, fill the gao bao with it.

Slice the pork belly, top with the gao bao and sprinkle with the Verstegen Crispy onions.