Name: Triple-Cooked Pork Belly with a Spicy Sauce
Yield: Serves 6
Cuisine: Japanese
Ingredients: 1 tbsp finely chopped coriander (cilantro), to garnish; 1 bay leaf, roughly crushed to release flavour; 2 tsp salt; 1 kg (2¼ lb) pork belly piece, cut in half; 6 garlic cloves, crushed; 2.5 cm (1 in) piece of root ginger, unpeeled, washed and finely sliced; 50 ml (2 fl oz/3½ tbsp) rice vinegar; 1 garlic clove, crushed; 1 fresh red chilli, deseeded and finely chopped; 6 lime wedges, to garnish; 50 ml (2 fl oz/3½ tbsp) soy sauce; ½ tsp sugar; sunflower oil, for deep-frying

Preparation info

Serves
6

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Pork belly has always been one of my favourite foods – as a child I often used to take Brazilian torresmo (meaty pork scratchings) to school in my bento box accompanied by a dipping version of the sweet and slightly sour Japanese nanban sauce. Some say that childhood food memories are not to be revisited, but I think this recipe breaks the mould. Here, pork belly is triple-cooked to give tender but crispy morsels of joy. The first two stages of cook

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of