Blood orange pork belly with pickled vegetables

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Andi Oliver

Ingredients

For the pork belly

  • 6 blood oranges, juice only
  • 300ml/10fl oz balsamic vinegar
  • 2 onions, finely chopped
  • 100g/3½oz fresh galangal, peeled and finely chopped
  • 3 red chillies, deseeded and finely chopped
  • 4 bay leaves
  • 10 garlic cloves, chopped
  • 2kg/4lb 8oz pork belly
  • 1 x 500ml/18fl oz bottle sake
  • 100g/3½oz butter, diced

For the pickled vegetables

  • 125ml/4fl oz rice vinegar
  • 1 red onion, peeled and quartered
  • 1 bunch pink radishes, stalks removed
  • 1 small mooli, ends removed
  • 10g mustard seeds
  • 25g/1oz sugar
  • 5g ground black cardamom
  • 5g red pepper flakes
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