Summary

Ingredients

For the meat:

• 200 ml soy sauce
• 100 ml vegetable stock
• 4 cloves garlic, young, fresher
• 1 piece (s) ginger root, the size a walnut
• 5 grains allspice
• 1 teaspoon, heaped coriander
• 4 cardamom pods
• 4 dashes sesame oil
• 1.2 kg pork belly, with rind

For the vegetables:

• 1 kg pointed cabbage
• 1 piece (s) ginger root, the size a walnut
• 2 cloves garlic, young, fresher
• 1 teaspoon sambal oelek
• 5 tablespoon stock (pork belly sauce)
• 1 dash sesame oil
• 2 tablespoon vegetable oil

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Instructions

1. The pork belly is best marinated overnight. Mix 200 ml soy sauce with the sesame oil. Press in the cloves of the fresh garlic. Peel the ginger and stir into the sauce, finely chopped as well. Coarsely grind the allspice, coriander and the seeds of the cardamom pods in a mortar. Mix the spices well with the liquid and put the meat in the marinade.
2. After the marinating time finely cut into the rind, pour the marinade with vegetable stock and slowly heat everything in a saucepan. Simmer gently over medium heat for 2 hours.
3. Remove the meat from the liquid, place in a baking dish with the rind facing up and bake under the grill until the rind is crispy.
4. In the meantime, cut the pointed cabbage into pieces. Fry in a pan with oil and season with fresh ginger, garlic, sambal oelek and sesame oil. Pour in some cooking stock from the pork belly and simmer gently for a few minutes. The pointed cabbage should stay nice and crisp.
5. Cook fragrant basmati rice as a side dish and serve the finely sliced pork belly on a bed of pointed cabbage. Pour a good spoonful of cooking stock over it.