Belly of Susländer pork in Teriyaki sauce with vegetable salad
very easy
60 mins
60 mins
Ingredients
- 600 g Lean pork belly (without cartilage and rind; from butcher)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON grated lemon peel
- 400 g Seasonal vegetables (e.g. carrot, white radish,
- 7-10 Tbsp green asparagus)
- 7-10 Tbsp Juice from 1⁄2 Lime
- 4 TABLESPOONS Sesame Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp Sugar
- 2-3 stem(s) Coriander
- 7-10 Tbsp edible flowers
- 7-10 Tbsp Juice from 1⁄2 Lime
- 100 g Mayonnaise
- 50 ml Soy sauce and sesame oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp Sugar
Directions
- 1
The day before, wash pork belly and pat dry. Rub all around with salt, pepper and lemon peel. Cover and keep cold overnight
- 2
The next day, in a pan without fat, first fry the pork belly on the skin side for 3-4 minutes at high heat, then continue frying for 2-3 minutes on the meat side. Roast on a tray in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 30 minutes
- 3
For the salad clean or peel and wash the vegetables and cut them into fine strips
- 4
cut (or cut on the vegetable slicer). Mix the juice from 1⁄2 lime, sesame oil, salt, chili and sugar. Wash coriander, shake dry, pluck off leaves. Mix with the vegetable strips and flowers
- 5
For the Asian mayonnaise, mix lime juice, mayonnaise, soy sauce and sesame oil. Season to taste with salt, chilli and sugar
- 6
Let the pork belly cool down a little, then cut into very thin slices. Arrange on four plates and sprinkle with the Asian mayonnaise. Arrange the vegetable salad in the middle of the plates. Drizzle 1-2 tablespoons of Teriyaki sauce over each
- 7
Waiting time 12 hours
Nutrition Facts
670 kcal
6 g
57 g
29 g
More Delicious Recipes
