Korean Pork Belly With Pickled Carrot And Daikon

• porcje: 6
• całkowity czas: 5 hours

Składniki

1 medium onion (150g), sliced

1kg (21b) piece boneless pork belly

2 cloves garlic, crushed

1 tablespoon grated fresh ginger

1 teaspoon black peppercorns

1⁄4 cup (80g) gochujang (Korean chilli paste)

1/4 cup (60ml) soy sauce

2 tablespoons honey

2 tablespoons brown sugar

3/4 cup (180ml) chicken stock

PICKLED CARROT & DAIKON

2 teaspoons caster (superfine) sugar

2 tablespoons white vinegar

2 teaspoons sea salt flakes

1⁄2 teaspoon chilli flakes

4 medium carrots (480g) 400g (122oz) daikon

2 tablespoons sesame seeds, toasted

2 tablespoons chopped fresh chives

Wskazówki

1 Place onion in a 5.5-litre (22-cup) slow cooker; top with pork belly.

2 Combine garlic, ginger, peppercorns, gochujang, soy sauce, honey, brown sugar and stock in a jug; mix well. Pour mixture over pork. Cook, covered, on low for 41⁄2 hours or until tender.

3 Meanwhile, make pickled carrot and daikon.

4 Remove pork from slow cooker; place on an oven tray. Strain cooking liquid into a medium saucepan; skim fat from surface and discard. Boil for 10 minutes or until mixture is thick and syrupy. 5 Preheat oven grill (broiler). Cook pork under grill for 5 minutes or until crisp.

6 Slice pork thickly; drizzle with sauce. Serve with pickled carrot and daikon.

pickled carrot & daikon

Combine sugar, vinegar, salt and chilli flakes in a small saucepan; stir until dissolved. Julienne carrots and daikon; place in a bowl. Pour hot vinegar mixture over vegetables and mix well; set aside to pickle. When ready to serve, stir in sesame seeds and chives.

serving suggestion Serve with steamed white rice.