What do you need?
- 2 garlic cloves
- 4 tbsp hoisin sauce
- Knife tip of five-spice powder
- 40 millilitres Borgoe rum
- 1 kilo of Duroc pork rack
- Salt
- Dried garlic powder
- 1 Himalayan salt block
Do you want to steal the show, just like the world-famous Turkish chef Salt Bae? What he can do, you can do too and maybe even better. Not grains of salt, but meat cooked on a whole BLOCK of salt. Duroc pork is a true delicacy, tender and enormously juicy. You cut through it easily and subtly. Showtime!
Peel the garlic and cut into chunks. Mix these with the hoisin sauce, the five-spice powder and the Borgoe rum in a bowl. Rub the marinade on the v-rack and leave it to soak for a whole day in a vacuum bag.
Light The Bastard until a temperature of 125 °C is reached. Place the Himalayan salt block on your plate setter.
Meanwhile, remove the v-rack from the vacuum bag and sprinkle some salt and dried garlic over the fat side of the meat. Place the meat on the salt block The Bastard and leave it to cook for about 3 . 3. hours.
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