SPICY BARBECUE PORK BELLY WITH SALTED SPRING ONIONS - Cuisine Magazine - From New Zealand to the Wor

Name: SPICY BARBECUE PORK BELLY WITH SALTED SPRING ONIONS - Cuisine Magazine - From New Zealand to the Wor
Ingredients: 120g salt; 1kg pork belly; 2 medium-sized carrots, roughly chopped; 2 small onions, roughly chopped; 1 bulb garlic; 3 star anise; 3 dried chillies; 1 stick cinnamon; 1 cup ssamjang sauce (a spicy, fermented bean paste, available from Korean markets or supermarket); 1 bunch spring onions, green tops only; 200ml chardonnay vinegar; CONDIMENTS; 400g jasmine rice; 1 cup kimchi (available from Korean markets or supermarket), to serve; 1 cup hoisin sauce, to serve; 6 leaves wombok, to serve; 6 leaves butter lettuce, to serve; 6 leaves baby cos, to serve ( I used ‘Crunch Eater’ brand)

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This dish was inspired by the pork bo ssam served at Momofuku (Los Angeles), but adapted to go onto Euro’s new menu. View all recipes

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Ingredients

120g salt
1kg pork belly
2 medium-sized carrots, roughly chopped
2 small onions, roughly chopped
1 bulb garlic
3 star anise
3 dried chillies
1 stick cinnamon
1 cup ssamjang sauce (a spicy, fermented bean paste, available from Korean markets or supermarket)
1 bunch spring onions, green tops only
200ml chardonnay vinegar
CONDIMENTS
400g jasmine rice
1 cup kimchi (available from Korean markets or supermarket), to serve
1 cup hoisin sauce, to serve
6 leaves wombok, to serve
6 leaves butter lettuce, to serve
6 leaves baby cos, to serve ( I used ‘Crunch Eater’ brand)