Pork belly with soy honey marinade
very easy
30 mins
30 mins
Ingredients
- 20 g fresh ginger root
- 1 Garlic clove
- 1 TABLESPOON liquid honey
- 2 TABLESPOONS dry sherry
- 1/2 TEASPOON Five-spice powder
- 1/4 TEASPOON freshly ground black pepper
- 4 discs Pork belly (approx. 120 g each)
- 400 g Carrots
- 1 package (70 g) Radish sprouts
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 1 TABLESPOON demerara sugar
- 7-10 Tbsp Aluminium foil
- 3 TABLESPOONS Soy sauce
Directions
- 1
For the marinade, peel and finely grate the ginger. Peel garlic and chop very finely. Mix both with honey, soy sauce, sherry, 1⁄2 TL 5-spice powder and 1⁄4 TL pepper.
- 2
Wash the meat, dab dry and place the slices in a mould. Spread the marinade evenly over them. Leave to stand for about 7 minutes. Turn the meat halfway through.
- 3
In the meantime, wash the sprouts and let them drain well in a sieve. Peel and wash the carrots and cut them into fine sticks.
- 4
Line a baking tray with foil. Drain the meat and place it on the tray. Important: Make sure to cover the baking tray with aluminium foil - baking paper can catch fire under the grill! Grill under the hot oven grill on the second rail from the top on each side for approx. 8 minutes, brushing with remaining marinade after turning. When the meat is crispy, take it out. Otherwise grill for a few more minutes.
- 5
In the meantime heat oil in a pan. Fry the carrots for 6-8 minutes while turning them. Season with salt and pepper. Sprinkle with 1 tbsp. sugar, allow to caramelize slightly. Stir in sprouts. Remove meat from the oven and cut into wide strips. Serve with the vegetables.
Nutrition Facts
840 kcal
23 g
61 g
46 g
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