Gastronomixs

Thai teriyaki

Inspired by Japanese teriyaki, but made with Thai flavours.

Creation by Frank Roovers, student at Cas Spijkers Academie, Breda, the Netherlands.

Thai teriyaki

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Ingredients

250

g

pork belly

5

dl

chicken stock

60

ml

soy sauce

30

ml

Thai fish sauce (nam pla)

1

 

onion, chopped

2

cloves

garlic

1

 

star anise

1

 

cinnamon stick

1

tsp

chilli flakes

30

g

sugar

1

tsp

sesame seed

 

 

fresh coriander

1

 

lemon, zest

Preparation method

  • Bring all the ingredients except the pork belly, sesame seed, coriander and lemon to the boil.
  • Cut the pork belly into several pieces and add to the pan. Poach for 3.5 hours at 80°C.
  • Drain the pan, straining and reserving the liquid; let the pork belly cool and then cut into 1x1cm dice.
  • In a frying pan, fry the bacon in a little oil until nice and crispy.
  • When nicely browned, add a ladle full of the strained poaching liquid.
  • Reduce until the bacon is evenly glazed.
  • Add the sesame seed.
  • Finish with lemon zest and finely chopped coriander. 

Serving suggestions

  • As a component in an entremets course with skin-on cod fillet.
  • Classic served with white rice.

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