Blackened rum-spiced pork belly with sesame cucumber salad
- Preparation time:
- 25 mins plus overnight marinating and 20 mins freezing time
- Cooking time:
- 40 mins
- Serves:
- 6
Succulent, intensely flavoured pork is perfectly balanced by the cool-as cucumber salad. For a zesty lift, add a squeeze of lime to the pork as you serve.
Lime cheeks, to serve
180g palm sugar, grated
80ml fish sauce
150ml light soy sauce
3 Tbsp tom yum paste
120ml dark rum
1 large brown onion, finely sliced
6 cloves garlic, crushed
60ml sesame oil
1 tsp ground white pepper
5 Lebanese cucumbers
1 tsp sesame oil
1 Tbsp iced water
2 pinches sea-salt flakes
2 Tbsp toasted sesame seeds
1 handful coriander leaves
Dash of extra virgin olive oil
Juice of 1 lime
Black pepper, to season
Ingredients
1.5kg pork belly, skin and bone removedLime cheeks, to serve
1 handful coriander sprigs, to serve
RUM MARINADE180g palm sugar, grated
80ml fish sauce
150ml light soy sauce
3 Tbsp tom yum paste
120ml dark rum
1 large brown onion, finely sliced
6 cloves garlic, crushed
60ml sesame oil
1 tsp ground white pepper
180ml coconut cream
SESAME CUCUMBER SALAD5 Lebanese cucumbers
1 tsp sesame oil
1 Tbsp iced water
2 pinches sea-salt flakes
2 Tbsp toasted sesame seeds
1 handful coriander leaves
Dash of extra virgin olive oil
Juice of 1 lime
Black pepper, to season
Method
1. To make marinade, put all marinade ingredients, except coconut cream, in a large saucepan over a medium heat. Bring to a simmer, then cook for 10 minutes or until mixture is reduced by half. Remove from heat and stir in coconut cream.
2. Score pork fat in a deep diamond/crosshatch pattern, then cut into 4cm-wide slices. Transfer to a glass or ceramic dish and pour over marinade. Cover with plastic wrap and refrigerate overnight to allow flavours to infuse.
3. Preheat oven to 200°C. Put the pork belly in a roasting dish, reserving marinade. Bake for 30-40 minutes or until cooked, basting occasionally.
4. Meanwhile, put cucumbers in freezer for 20 minutes to chill.
5. Put reserved marinade in a saucepan over a high heat and bring to the boil, then reduce heat and simmer for 4 minutes or until marinade thickens and becomes a little sticky.
6. To make salad, roughly peel chilled cucumbers. Wrap in a large, clean tea towel and bash with a rolling pin until smashed into shards. Unwrap and transfer to a chilled bowl. Add remaining salad ingredients and toss to combine. Season with pepper.
7. Put pork on a serving plate and drizzle over sticky marinade. Serve with lime cheeks and coriander, and cucumber salad on the side.
Notes
If you can’t get your hands on a whole 1.5kg piece of pork belly, you can also use a couple of pieces that add up to 1.5kg.
- Author:
- Stylist:
- Caroline Velik
- Photographer:
- Marina Oliphant
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