Indonesian pork belly satay
Inspired by the delicious Indonesian classic satay kambing, but modified for pork belly. Of course you don't have to serve it on a stick, e.g. cut into a bigger piece and serve as a component of a main course.
Makes 1kg.
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Ingredients
|
3 |
|
onions, sliced |
|
50 |
ml |
oil |
|
350 |
ml |
sweet soy sauce (ketjap) |
|
2 |
tbsp |
lemon zest |
|
50 |
g |
sugar |
|
30 |
g |
ginger, finely sliced |
|
15 |
g |
Szechuan pepper |
|
1 |
stalk |
lemon grass, finely sliced |
|
1 |
stalk |
lemon grass, finely sliced |
|
1 |
kg |
pork belly |
Preparation method
- Combine all ingredients.
- Place the pork belly in this marinade and marinate for one day.
- Remove the meat from the marinade and strain to remove the herbs and spices.
- Roast the pork belly in a 180°C oven, basting with the marinade every 3 minutes.
Serving suggestions
- As a snack, with home-made peanut sauce and crispy fried onions.
- In a warm salad with a sesame dressing and cucumber.
- In a composition with, e.g. lentils, mango, and bok choy.