Asian pork belly with rice cream
Ingredients
• 1 pork belly
• a few stalks of coriander
• some arrowroot starch
• 2 tbsp Vietnamese fish sauce
• 100 g superfood mix (mixture
from mini leaves
of Kale, Watercress,
Mustard, Wasabi)
• 1 bowl of Micro-Leaf-Mix (mixture
from spicy
Asian salad varieties such as red chard,
red mustard, mizuna, tatsoi, batavia)
• 1 bowl of Micro-Shiso-Leafs (Shiso
is the Japanese name for Perilla
frutescens, also known as sesame leaf,
Beefsteak cabbage or
Black nettle)
For the Asian marinade:
• 1 clove of garlic
• 1 small chili pepper
• 30 ml yuzu juice
• 30 ml light soy sauce
• 1 cinnamon bark
• 1 tbsp palm sugar
• 1 pinch of miso paste (here:
Black Forest Miso)
For the rice cream:
• 250 g jasmine rice, very soft
cooked
• 1 tbsp dark soy sauce
• some sesame oil
• some water
preparation
For the marinade, grill the chili and garlic on the grill until quite dark, put in a pan and pour in all the liquid. Add the palm sugar and cinnamon bark, bring everything to the boil and reduce. Stir in the miso paste and put in a vacuum bag. Score the pork belly in a diamond shape, put it in a casserole dish with the fat edge facing downwards and pour water over it up to the fat edge so that only the fat is in the water. Now boil the fat for about 20 minutes. Take the pork belly out of the casserole dish and grill it vigorously on the hot grill on each side. Then let it cool down a little and vacuum seal it with the coriander stalks and the cooled Asian marinade. Leave the whole thing to marinate in the fridge for a few days.
To grill the belly, take it out of the marinade (keep this for the sauce later) and grill it indirectly at 130 °C until the core temperature reaches 62 °C. Pour a little sesame oil, water and soy sauce over the rice and puree it finely in a blender, then pass it through a fine sieve and heat it in a saucepan. Bring the Asian marinade to the boil and thicken it with arrowroot starch, season to taste with dark soy sauce and a little yuzu juice.
Sauté the superfood mix briefly in a pan with a little oil, without adding any spices. This is the only way to preserve the spicy flavors of the individual small cabbage and lettuce varieties.
Now spread the rice cream on the plates, drape the superfood mix on top and arrange the pork belly cut into slices. Top with sauce, pour a little over it and distribute the shiso and micro leaf leaves.
Jörg Hibbard: "For this dish, you have to prepare the pork belly a few days in advance - we use a vacuum sealer. If you don't have one, you can mix the marinade, but then use it as a base for the sauce and grill the pork belly unmarinated. The rind is still boiled and grilled, then the pork belly is grilled indirectly, although the grilling time is a little longer. The pork belly is a little drier with this method, but also crispier."
FIRE&FOOD Issue 4-2017
