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Korean lacquered pork belly with green tea noodles, carrot and ginger cream, and soy pearls.

Slow-cooked pork belly with a glaze of Korean barbecue sauce, green tea noodles, and a cream of carrot and ginger.The dish is finished with soy pearls and a crunch of pork rind, coriander seed, and peanut.

Ingredients

5 spice powder
1Piece of livar pork belly

1Dashi ponzu
5units.itemsFresh ginger
5winter carrots

5gRoasted garlic paste
1Ginger syrup
100mlKorean barbecue sauce

10mlSesame oil
10mlSweet and spicy soy sauce
1Dashi ponzu

200gGreen tea noodles

1Coriander seed
50gPeanut
Salt
Bag of pork cracklings

Soy caviar pearls

Preparation

  1. Season the pork belly with pepper, salt, and 5 spice.
  2. Vacuum seal.
  3. Cook for 24 hours at 68°C.
  4. Let it set in the fridge before slicing.
  5. Fry the pork belly pieces until crispy.
  6. Glaze the pork belly (see step 3) before placing in the oven for 4 minutes at 175°C.

  1. Peel the carrots.
  2. Finely chop the carrots and cook until tender in about 10 minutes, depending on size.
  3. Blend the cooked carrots together with ginger and a dash of dashi ponzu.

  1. Heat the Korean barbecue sauce.
  2. Add the ginger syrup and garlic paste.
  3. Mix until homogeneous.
  4. Glaze the pork belly with this mixture.

  1. Mix the dashi ponzu, sesame oil, and soy sauce into a vinaigrette.

  1. Cook the noodles according to the instructions on the package.
  2. Heat a splash of the ponzu vinaigrette (see step 4).
  3. Reheat the noodles in this.

  1. Finely blend the pork crackling.
  2. Add the coriander seed and peanuts and blend briefly again.
  3. Season with salt.