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Pork Belly with Chinese Lacquer, Melon Salad

5 from 4 votes
Total Time 7 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 331 kcal

Ingredients
 

flesh

  • 1 kg Pork belly
  • Five Spice Powder
  • Olive oil

Chinese lacquer

  • 1 Pc. Grated ginger
  • 4 tbsp Soy sauce
  • 2 tbsp Sesame oil
  • 4 tbsp Poultry stock
  • 2 tbsp Honey
  • 2 tbsp Lime juice
  • 1 tbsp Sesame seeds white
  • 1 tbsp Chopped garlic
  • 1 tbsp Fish sauce
  • 1 pinch Nanami Togarashi (Japanese Spice Mix)
  • 2 tbsp Basic texture
  • 0,5 bunch Finely chopped coriander

melon salad

  • 0,5 Pc. Watermelon
  • Maldon sea salt
  • 2 Pc. Limes

Instructions
 

Pork belly

  • Can be prepared the day in advance: rub the pork belly with a little olive oil and a pinch of 5 spices of spice & fill in a sous-vide bag & vacuum seal. Cook in the Gourmet Thermalizer for 36 hours at 64 ° C.
  • If you want to go faster, you can cook for 24 hours at 85 ° C. Cut the pork belly out of the bag, save the brew. Parry the stomach, i.e. cut away pieces of cartilage and rind. Cut the belly into square pieces & keep warm. Put the rind with a little brew from the vacuum bag in a mixer and mix as finely as possible and spread thinly on a Silpat mat. Bake crispy at 160 ° C for approx. 20 minutes & allow to cool.

Chinese lacquer

  • Reduce the ingredients for the varnish (except for the coriander leaves) in a sauté pan, add a little Basic Textur if necessary and sprinkle the herbs on top shortly before serving.

melon salad

  • Cut the watermelon into evenly sized, rectangular pieces and marinate with the ingredients & keep warm in the oven at 50 ° C. Sprinkle with Maldon salt & tandoori spices just before serving.

Misomajonaise

  • Prepare normal mayo & season with a teaspoon of miso paste (maybe a little more seasoning)

Serving

  • Arrange the pork belly in rectangular pieces on preheated plates and coat several times with Asian lacquer, add the crust and briefly place under the salamander. Serve the rest of the sauce separately. Then sprinkle with coriander leaves. Add the misomajo as small dots. Season the melon salad & serve on a separate small plate or with the meat on a large plate.

Nutrition

Serving: 100gCalories: 331kcalCarbohydrates: 4.1gProtein: 11.1gFat: 30.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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