Sticky Pork Belly with Teriyaki Wok Sauce with Roasted Garlic
Crispy, melt-in-the-mouth pork belly glazed in a rich, sticky teriyaki wok sauce, layered with deep roasted garlic flavour. A bold, indulgent dish with the perfect balance of sweet, savoury and umami.
Ingredients
Garnish
Preparation
Step 1
800 g piece of Pork belly, boneless, skin removed (ask your butcher) – 1 tsp salt
Salt pork belly for 2 hours, wipe off excess salt
Step 2
800 g piece of Pork belly, boneless, skin removed (ask your butcher)
Roast pork belly in a preheated oven 160c for 40mins or until cooked through (internal temperature 75c).
Step 3
800 g piece of Pork belly, boneless, skin removed (ask your butcher)
Remove pork, allow to cool completely.
Step 4
800 g piece of Pork belly, boneless, skin removed (ask your butcher) – 150 ml Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Portion pork into 4cm pieces, marinate in Teriyaki Wok Sauce with Roasted Garlic.
Step 5
350 ml rapeseed oil – 1 Large sweet potato, 2cm diced – 1 bunch spring onions, white parts only, sliced – 1 Red pepper, deseeded and sliced – 2 Carrots, peeled and cut into strips – 4 cm Piece of fresh ginger, peeled and grated – 150 ml Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Heat the wok, add rapeseed oil and sweet potato and stir fry for 5 mins until coloured and soft. Add ginger and spring onions and stir fry for 1 min, add carrots & peppers and stir fry a further 3 mins. Add pork belly to heat through, then add more Teriyaki Wok Sauce with Roasted Garlic to coat.
Step 6
1 tbsp sesame seeds, toasted – ½ bunch spring onion, sliced
Serve immediately, garnished with sesame seeds and spring onion.
Recipe-ID: 1735
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