Sticky soy pork belly, soy infused gem, soy onion rings
Recipe by Chef Craig Bateman, Kikkkoman Masters 2015 Runner Up
- Serves4
Ingredients
For the pork belly:
- 400g pork belly
- 100ml Kikkoman soy sauce
- 100ml water
- 20g sugar
- 30ml rice wine vinegar
- 20g sesame seeds
- 10g chilli
- 10g ginger
For the soy infused bbq gem:
- 1 gem lettuce
- 100ml Kikkoman soy sauce
- 10ml Rice wine vinegar
- 10ml oil
- 1 lime
- 1 onion
- 10g garlic puree
- Ginger
- Salt
For the onion rings:
- 100ml Kikkoman Soy sauce
- 60g plain flour
- 20g corn flour
- 100g banana shallots
For the salsa:
- 20g red chilli
- 50g red onion
- 60g ripe mango
- 1 lime
- Salt
- 15g coriander
Soy scarps Garnish
Method
Bring water to the boil and cook pork belly for 30 mins then cool to one side, in a wok heat the chilli, soy sauce, ginger and vinegar and reduce by a third add in the pork belly, sesame seeds and sugar and coat the pork belly untill sticky.
Make batter using the flour and soy sauce, cut the shallots to make mini onion rings, coat the onion rings in batter and deep fry in hot oil until golden. Set aside for service.
For the Mango salsa:
Cut the onion and mango in to 1/2 cm dice, half and deseed the chillies, shred the coriander, juice the lime, mix all ingredients together and season with salt.
Mix together the ingredients and pour over the gem and leave for 10 mins. Bbq the gem on a griddle pan on either side for around 5 mins for service.
Garnish
