Braised pork belly with apple and mustard dressing
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!
Preparation
Step 1
300 g pork belly – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp Kikkoman Sauce for Rice - sweet – 2 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 Sauce – 3 tsp Dijon mustard – 3 tsp lime juice – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 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
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/5/8/csm_Kikkoman_Sauce_for_Rice_sweet_150ml_Dispenser_NL_vegan_262deecd3f.webp "[Translate to Englisch (EU):]")
300 g pork belly – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp Kikkoman Sauce for Rice - sweet – 2 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 Sauce – 3 tsp Dijon mustard – 3 tsp lime juice – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 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.
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