Marinated pork belly with radish and cucumber salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Prick the rind several times with a meat fork. Rub with salt. Cut pork belly into 2-3 strips (6-7 cm; depending on the width of the pork belly). Mix 1 tablespoon honey, hoisin sauce, ketchup and 5-spice powder. Brush the meat sides of the pork belly (without the rind) with the marinade. Mix the remaining honey and soy sauce. Spread the rind with it. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes. Brush the rind repeatedly with the honey-soy mixture.

2. 2

   Roast peanuts in a pan without fat until golden brown. Let them cool down on a flat plate. Wash the lime hot, grate dry and finely grate the peel. Squeeze the juice and mix with lime zest and sugar. Season with salt and pepper. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Clean and wash spring onions, shake dry and cut into fine rings. Clean and wash radishes and cut into fine slices. Cucumber wash, dry grate, cut in half crosswise and cut off ends. Slice the cucumber into long thin slices. Wash chervil, shake dry and chop except for 1-2 stems for garnishing. Mix cucumber, radishes, spring onions, peanuts, chilli and chervil with the lime mixture. Season to taste with salt and pepper

3. 3

   Peel and finely chop the garlic. Prepare with the rice according to the instructions on the packet. Cut the meat into slices. Arrange on plates with rice and salad. Garnish with chervil

Nutrition Facts

KCAL
970 kcal

CARBS
71 g

FATS
54 g

PROTEINS
50 g