Braised pork belly with apple and mustard dressing

Total time 830 mins
20 mins preparation time
90 mins cooking time
720 mins marinating time

Sizzling swine sensation - mouthwatering pork belly, rubbed with herbs & spices and grilled to perfection, then sliced and bathed in a savoury sauce of baked apple, Kikkoman Sauce for Rice and fiery mustard. Guaranteed to have you squealing with delight!

Ingredients

2 portion(s)

Meat:

300 g
pork belly
2 
sprigs of fresh thyme
1 tsp
dried oregano
1 tsp
smoked paprika
1 tsp
cumin powder
1 tsp
dried garlic powder

Sauce:

2 
sour apples (e.g. Granny Smith)
70 ml
olive oil
3 tsp
Dijon mustard
3 tsp
lime juice

To serve:

1 handful
of coriander
Nutritional facts (per portion): 2719 kJ  /  650 kcal
50 g Fat
25 g Protein
27 g Carbohydrates

Preparation

Step 1

300 g pork belly – 1 tsp Kikkoman Naturally Brewed Soy Sauce1 tsp Kikkoman Sauce for Rice - sweet2  fresh sprigs of thyme – 1 tsp dried oregano – 1 tsp smoked paprika – 1 tsp cumin powder – 1 tsp dried garlic powder

Baste the pork belly with Kikkoman Soy Sauce and Kikkoman Sauce for Rice, and set aside. Mix all the spices and herbs in a blender for 1 minute and sprinkle the pork belly with the mixture. Wrap in cling film and refrigerate overnight (8 – 12 hours).

Step 2

Unwrap the pork belly and set the grill to a high heat (220 – 230 °C). Grill over a high heat for 5 - 7 minutes, switching sides every 30 - 40 seconds. Then switch the grill to low heat (130 – 150 °C), place the belly on the side of the grill so it isn’t exposed to direct heat and cook for 75 - 90 minutes. Remove the belly from the grill and slice.

Step 3

2  sour apples (e.g. Granny Smith) – 70 ml olive oil – 70 ml Kikkoman Naturally Brewed Sweet Soy Sauce3 tsp Dijon mustard – 3 tsp lime juice – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi2 tbsp Kikkoman Naturally Brewed Soy Sauce1 handful of coriander to serve

Peel and core the apples. Place on a baking tray and oven bake at 180 °C for about 20 minutes or until soft. Blend with the remaining ingredients while still hot to make a smooth sauce, and drizzle over the pork belly.

Sprinkle with coriander leaves.

Tip:

Tastes great with any side dish of your choice: bread, fries, rice, etc.

Recipe-ID: 1239

Recipe as PDF

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300 g pork belly – 1 tsp Kikkoman Naturally Brewed Soy Sauce1 tsp Kikkoman Sauce for Rice - sweet2  fresh sprigs of thyme – 1 tsp dried oregano – 1 tsp smoked paprika – 1 tsp cumin powder – 1 tsp dried garlic powder

Baste the pork belly with Kikkoman Soy Sauce and Kikkoman Sauce for Rice, and set aside. Mix all the spices and herbs in a blender for 1 minute and sprinkle the pork belly with the mixture. Wrap in cling film and refrigerate overnight (8 – 12 hours).

Unwrap the pork belly and set the grill to a high heat (220 – 230 °C). Grill over a high heat for 5 - 7 minutes, switching sides every 30 - 40 seconds. Then switch the grill to low heat (130 – 150 °C), place the belly on the side of the grill so it isn’t exposed to direct heat and cook for 75 - 90 minutes. Remove the belly from the grill and slice.

2  sour apples (e.g. Granny Smith) – 70 ml olive oil – 70 ml Kikkoman Naturally Brewed Sweet Soy Sauce3 tsp Dijon mustard – 3 tsp lime juice – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi2 tbsp Kikkoman Naturally Brewed Soy Sauce1 handful of coriander to serve

Peel and core the apples. Place on a baking tray and oven bake at 180 °C for about 20 minutes or until soft. Blend with the remaining ingredients while still hot to make a smooth sauce, and drizzle over the pork belly.

Sprinkle with coriander leaves.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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