Pork belly caramelised with ginger rub
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Ingredients
|
250 |
g |
brown sugar |
|
50 |
g |
grated fresh ginger |
|
50 |
g |
dark rum |
|
3 |
|
limes |
|
500 |
g |
piece of bacon without rind |
|
20 |
g |
Maldon salt or fleur de sel |
|
20 |
g |
granulated sugar |
Preparation method
- Mix the brown sugar with the grated ginger and dark rum to make the rub.
- Rinse and grate the peel of the three limes with a microplane grater and add to the rub.
- Rub the pork belly with salt and sugar, cover and allow to brine for at least 12 hours.
- Rub off the excess salt and sugar and pat dry.
- Now roast the belly in an oven at 225°C for 1 hour.
- Rub in the ginger rub and cook for another hour at 125°C.
Serving suggestions
- Delicious with a fresh cucumber salad or as a component in a salad.
- As part of a filled roll or wrap.