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Cheesy Pork with Vegetables Flower


American Thinly Sliced Pork Belly 8 pcs
American Pork Butt Slices 4 pcs
Zucchini 0.5 pc
Carrot 0.5 pc
Shredded Parmesan Cheese 3 tbsp
Fresh Thyme 4 stalks
Rock Salt 1/2 tsp
Black Pepper 1/4 tsp
Olive oil 1 tsp
Yellow Mustard some
Honey 1 tsp
Soy Sauce 1/2 tsp


  1. Slices the zucchini and carrot into pieces, brush with some salt. Set them on the chef basket wait until 10 minutes to soften the vegetable and release extra moisture. After that use kitchen paper to dry them up.

  2. Cut the pork butt slices into strip and; thinly sliced pork belly cut into semi- circular, seasoning with some mustard, salt and black pepper.

  3. Take the leaves form the fresh thyme, mix with the Parmesan Cheese, soy sauce and honey.

  4. Spread little olive oil on the small cake mold.

  5. Start from the periphery, put one piece of butt, four pieces of belly, carrot, zucchini with sequence until the it become the shape of flower.

  6. Sprinkle the mixed sauce on the flowers.

  7. Put the molds into the Panasonic Steam Oven NU-SC100W, select ‘Convection’, put into the preheated 200C oven for 20 minutes. After 20 minutes, take out the flower and wipe with some honey and bake with 180C for another 5 minutes.

  8. Wait for 5 minutes and remove the flower from the molds.

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