Lacquered pork belly with Asian pointed cabbage

Ingredients for 4 servings:

• 200 ml soy sauce
• 100 ml vegetable stock
• 4 cloves garlic, young, fresh
• 1 piece(s) ginger root, walnut-sized
• 5 grains of allspice
• 1 tsp, heaped coriander
• 4 cardamom pods
• 4 dashes sesame oil
• 1.2 kg pork belly, with rind
• 1 kg pointed cabbage
• 1 piece(s) ginger root, walnut-sized
• 2 cloves garlic, young, fresh
• 1 tsp sambal oelek
• 5 tbsp broth (pork belly cooking liquid)
• 1 dashes sesame oil
• 2 tbsp vegetable oil

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 14 hours 45 minutes

It’s best to marinate the pork belly overnight. To do this, mix 200 ml of soy sauce with the sesame oil. Press in the garlic cloves. Peel the ginger and finely chop it, then stir it into the sauce. Roughly grind the allspice, coriander seeds, and cardamom pod seeds in a mortar and pestle. Mix the spices well with the liquid and place the meat in the marinade. After the marinating time, finely score the rind, pour in the marinade and vegetable stock, and gently heat everything in a saucepan. Simmer gently over medium heat for 2 hours. Remove the meat from the liquid, place it in a baking dish with the rind facing up, and grill it under the grill until the rind is crispy. Meanwhile, chop the pointed cabbage. Brown it in a pan in oil and season with fresh ginger, garlic, sambal oelek, and sesame oil. Pour in a little of the cooking liquid from the pork belly and simmer gently for a few minutes. The pointed cabbage should remain nice and crunchy. As a side dish, cook fragrant basmati rice and arrange the finely sliced ​​pork belly on a bed of pointed cabbage. Top with a generous spoonful of the cooking liquid.