Crispy Pork Belly with Yuzu-Ponzu and Rice

Cooking time: 01:30

Preparation of Yuzu-Ponzu:

• Combine all ingredients and mix well.

Preparation of the Meat Marinade:

• Mix soy sauce, Mirin, grated ginger, and vinegar together.

Preparation of the Pork belly:

• Thoroughly wash the meat. Bring a large pot of water to a boil. Add the meat, garlic, ginger, and peppercorns and cook for 15 minutes. Then drain the meat well.
• Pierce the meat several times on all sides with a fork or skewer. Thoroughly massage the prepared marinade into the meat with your hands.
• For best results, wrap the marinated meat in cling film and let it marinate overnight.
• Place the meat in the oven and 'dry' for 20 to 30 minutes at 180°C. Let the meat cool down, then cut into 4 cm thick slices and pat dry thoroughly before frying.
• Heat the oil in a large pot to 180°C and fry the meat for several minutes until it is crispy brown and bubbles form.
• Drain on kitchen paper, season with pepper, and serve hot. Serve with Yuzu-Ponzu.

Preparation of the Rice:

• Rinse the rice under running water and drain well.
• Then bring the rice to a boil with cold water.
• Once the water boils, reduce the heat and simmer covered on low flame for about 30 minutes. Keep the lid closed during cooking and do not stir.
• Let it sit for 10 minutes after cooking.

Preparation of the Rice Marinade:

• Combine vinegar, Mirin, salt, and sugar in a pot and bring to a boil.
• Once the rice is cooked, pour the marinade over the hot rice and mix carefully.

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