Asian Crispy Pork Belly
Ingredients
1 piece Pork belly with rind
Sandwiches of your choice
1 st Cucumber
2 st Jalapeno
Soy sauce
1/2 bunch of Coriander
Possibly garnish further with: Sesame seeds, fried onions, chopped peanuts
Crackling pork belly rub:
1 tbsp Sea salt
1 tbsp Black Pepper
1 tbsp Garlic powder
1 tbsp Cumin ground
1 tbsp Italian herbs
1 tbsp Onion powder
1 tbsp Smoked paprika
1 tbsp Five spice
1 tbsp Brown sugar
Preparation
1: Clean the pork belly completely and dry it well.
2: Poke small holes in the rind about 5 mm deep. Turn the pork belly over and cut the meat 2 cm. Both in length and width.
3: Make the crackling park belly rub and divide the rub well in the seams of the meat. Make sure that the rind side of the piece of pork belly remains clean. Let this soak in for at least 2 hours, a night in the fridge would be even better. (Uncovered)
3: Take a piece of aluminum foil, fold a kind of container from where the piece of pork belly fits exactly and where the cap of the pork belly (rind side) remains open.
4: Brush the rind with vinegar and sprinkle generously with sea salt. Cook the pork belly for 1 hour in the oven or on the bbq at 200 °C.
5: Remove the bacon from the oven or bbq and brush it with oil. Now increase the temperature after the hour to 250 °C and bake for 30 minutes.
6: Now you will see that the bacon has become completely crispy.
7: Let the bacon cool and cut to your liking.
8: Meanwhile, make the Sriracha mayonnaise and Vietnamese pickled vegetables.
9: Cut the cucumber and the jalapeno.
10: Spread the sandwiches with the Sriracha mayonnaise and top the sandwiches with the Vietnamese pickled vegetables, cucumber & jalapeno. Place some pieces of pork belly on top. Drizzle with coriander and soy sauce. Garnish with sesame seeds, chopped peanuts and fried onions.