Gastronomixs

Pork belly with spicy marinade

Inspired by Korean kimchi. If you like, add some more chilli flakes for an extra spicy kick.

Creation by Eloise Landre, student at Cas Spijkers Academie, Breda, the Netherlands.

Pork belly with spicy marinade

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Ingredients

3

g

chilli flakes

3

 

chilli peppers (fresh)

60

g

coarse sea salt

60

g

oil

30

g

fresh ginger

6

cloves

garlic

35

g

sugar

1

kg

pork belly

Preparation method

  • Put the chilli flakes, fresh chilli peppers, fresh ginger and garlic in a mortar or blender and grind into a smooth paste.
  • Mix with the coarse sea salt and sugar.
  • Rub the mixture onto the pork belly, then vacuum seal and marinate the meat in the refrigerator for 3 hours.
  • Preheat the oven to 125°C.
  • Scrape the marinade from the pork belly and place the meat in an oven dish.
  • Place in the preheated oven and cook for 30 minutes, turning regularly.
  • Next, place the dish in an oven at 200°C for 20 minutes to crisp up the pork belly.

Serving suggestions

  • As a component of a lunch dish with kimchi and steamed Korean rolls.
  • Cut into small pieces to serve as a snack with chilli sauce (preferably home-made).
  • As a component in noodle or rice dishes.

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