Pork belly with soy honey marinade

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 2
  • 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. 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. 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. 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. 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. 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

KCAL
840 kcal
CARBS
23 g
FATS
61 g
PROTEINS
46 g