Gastronomixs

Pork belly caramelised with ginger rub

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. 

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