For 4 people
Step 1 of 6
535 g pork shoulder265 g semi-salted pork belly535 g salted pork knuckle
Submerge 535 g pork shoulder, knuckle, and belly in a large volume of cold water for at least 2 hours to remove excess salt. Rinse with fresh water.
Step 1 of 6
Submerge 535 g pork shoulder, knuckle, and belly in a large volume of cold water for at least 2 hours to remove excess salt. Rinse with fresh water.