Pork Belly Poké Bowl
Ingredients
Pork belly Marinade
Cut pork belly into thin strips
4 tablespoons soy sauce
4 teaspoons sambal
2 cloves garlic
4 teaspoons tomato ketchup
2 tablespoons hoisin
Dressing
3 tablespoons sriracha
4 tablespoons mayonnaise
1 lime (juice + peel)
1 orange (juice + peel)
Poke Bowl
200 grams cooked pandan rice
1 mango
1 avocado
1 cucumber
8 radishes
200 grams husked edamame beans
1 spring onion
1 red pepper
4 cooked Livar bacon steaks (see marinade)
Preparation
Pork belly marinade
Put the ingredients for the marinade in a bowl and mix it. Cover the bowl and refrigerate for at least 2 hours.
Poké bowl
Fry the bacon steaks on both sides in a frying pan. Pour the rest of the marinade over it and briefly caramelize. Transfer everything to a baking dish and then cook in an oven at 180 degrees Celsius. The bacon steaks must have a core temperature of 70 degrees Celsius. Then cut the avocado, mango, radishes and spring onion. Cut the cucumber into quarters and remove the flesh with a spoon. Then cut this small and place in sushi vinegar. Cut the red pepper into thin rings and fry together with the edamame beans for 5 minutes over medium heat in the frying pan. Keep everything separate.
Dressing
Mix the sriracha, mayonnaise, lime (peel + juice) and orange (peel + juice) and store separately.
Finishing the poké bowl
Divide the rice over 2 bowls and divide the garnishes over them. Make sure that the garnishes stay together individually. Cut the cooked pork belly into strips or cubes and place in the middle of the poké bowl. Drop the sriracha dressing over the whole.