John Myers
Contents
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Ingredients
For the pork belly
- 300 ml Soy sauce
- 50 ml Honey
- 4 Pc. Garlic cloves
- 30 g Fresh ginger
- 5 Pc. Allspice grains
- 1 tsp Coriander
- 4 Pc. Cardamom pod
- 2 ml Sesame oil
- 1,2 kg Pork belly with a layer of fat, rind and bone
For the lobster
- 1 Pc. Lobster tail
For the port wine sauce
- 200 ml Pork belly marinade
- 80 ml Port wine
- 1 tsp Peppercorns
- 1 tsp Coriander
- 1 Pc. Star anise
- 1 tsp Salt
For the carrot puree
- 1 bunch Carrots
- 60 ml Olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 Msp Nutmeg
Instructions
- The pork belly is best marinated overnight. Mix 300 ml of soy sauce with the sesame oil and honey. Press in the cloves of the fresh garlic. Peel the ginger and stir into the marinade, chopped up too. Coarsely grind the allspice, coriander and the seeds of the cardamom pods in a mortar. Mix the spices well with the liquid and put the meat in the marinade. After the marinating time, remove the pork belly from the marinade and cook in a vacuum for approx. 36 hours at a temperature of 57 degrees.
- Then place the meat in a baking dish with the rind facing up and bake under the grill until the rind is crispy. Then cut the pork belly into slices. Put the marinade in a saucepan and cook with the port wine, pepper, coriander, star anise and salt and reduce.
- Heat the lobster tail in a water bath and then loosen the meat. Boil the carrots in salted water for about 15 minutes and then put them in a blender and puree them with the olive oil, salt, pepper and nutmeg.
- Spread the puree on a plate and put the pork belly on top. Cut the lobster tail into slices and place on the pork belly and drizzle with a little port wine sauce.
Nutrition
Serving: 100gCalories: 332kcalCarbohydrates: 5.3gProtein: 11.2gFat: 29.5g
