John Myers
Spicy Pork Belly
The perfect spicy pork belly recipe with a picture and simple step-by-step instructions.
- 1 kg Pork belly with rind
- 1 tbsp Juniper berries
- 1 tbsp Cardamom seeds
- 1 tbsp Coriander seeds
- 1 tbsp Fennel seeds
- 3 piece Star anise
- 1 tbsp Tellicherry pepper
- 1 tbsp Sage dried
- 30 g Ginger
- 2 Garlic cloves
- 1 tbsp Coffee beans
- 1 Lemon, only the finely cut peel
- 1 tbsp Raw cane sugar
- 2 tbsp Coarse sea salt
- 2 Branches Thyme
- 1 bunch Soup vegetables
- Oil
- Roast the juniper, cardamom, coriander, fennel, star anise, pepper and ginger in a pan without fat until it smells very intense. Then put in a mortar and roughly pound.
- Now put these spices in a blender. Then there is the ginger cut into coarse pieces, the garlic, the lemon peel, the coffee beans, the sugar, the sea salt and the coarsely torn thyme sprigs. Now chop everything into a thick paste.
- Now cut into the rind of the pork belly in a diamond shape and rub the entire paste into the pork belly vigorously on all sides. Then wrap tightly in cling film and put in the refrigerator for at least 12, better 24 hours.
- The next day, take the pork belly out of the refrigerator about 1.5 hours before putting it in the oven so that it can reach room temperature. Now preheat the oven to 150 degrees and spread a thin layer of oil on a roasting pan.
- Clean the soup vegetables and cut them into large pieces and place them in the roaster, then place the belly meat on the soup vegetables with the rind facing up. The vegetables then soak up the fat and prevent the meat from swimming in the fat that escapes.
- Now rub the spice paste off the rind (the paste remains of course in the gaps, only the surface of the rind is cleared so that it becomes nice and crispy afterwards). And now place the roaster in the oven for 2.5 hours.
- Turn on the grill setting for the last 5 minutes and drizzle the rind with the roast juices and let the rind become crispy (this is very quick). Then cut the pork belly into slices and serve.
- We had mashed potatoes and pointed cabbage according to this recipe: Walnut spaetzle pointed cabbage pan – just leave out the spaetzle.
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