Crispy pork belly with brown sauce
by Jun Tanaka
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Ingredients
Fresh Meat
500g of pork belly, skin removed
Store Cupboard
salt
pepper
150g of dark soy sauce
40g of sugar
100g of treacle
2g of mustard powder
100ml of Worcestershire sauce
salt
50g of plain flour
100g of Panko breadcrumbs
Speciality Ingredients
1l dashi
50g of tamarind paste
Spices & Dried Herbs
50g of ginger, peeled and chopped
3g of ground ginger
2g of cayenne pepper
1 star anise
2g of ground cinnamon
1g of cloves
Fruit & Vegetables
1 red chilli, chopped
2 shallots, chopped
1 onion, chopped
3 oranges, juiced
500g of tomatoes, chopped
500g of dates, stoned weight
600g of Bramley apple, chopped
2 red chillies, chopped
1/4 white cabbage, julienne
Beverages
150g of sake
100ml of water
Oils & Vinegars
200ml of malt vinegar
vegetable oil, for deep-frying
Dairy
3 eggs