Recipe: Butter-soft pork belly
Contrary to what the title might suggest, F*ck granola is not a book full of breakfast recipes. In fact, it is a plea to simply eat whatever you feel like, with a subtle middle finger to being on a diet forever. Author Jelle Beeckman, aka The Messy Chef, serves up unconventional recipes, such as this butter-soft glazed pork belly.
Jelle: “There are people who dream at night about a shopping-cart race in the Kalahari Desert between the Minions, battling for power and a pink bubble-gum trophy. And there are people who dream at night about crispy, butter-soft glazed pork belly. I’m inclined to say that the second dream is slightly more likely to come true thanks to this recipe. Although, since recently, there has been a shopping-cart token on my bedside table as standard. You never know.”
How to make the butter-soft glazed pork belly
- Cut the bone out of the pork belly. Bring the water and stock cubes to the boil and cook the pork belly for 60 minutes, until tender. Set aside and pat thoroughly dry. Cut into bite-sized pieces.
- Mix the ingredients for the sauce.
- Cook the rice.
- Mix the apple and cabbage strips with the mayonnaise and vinegar. Season with pepper and salt, mix well and leave to stand for 5 minutes.
- Toss the pieces of pork belly in the flour and fry until beautifully crisp in a splash of oil. Pour off the excess oil and add the sauce. Fry along for a minute so that the pork belly caramelises nicely.
- Finish with sesame seeds, mint, chilli flakes and some Sriracha mayonnaise.
- Serve with rice and the cabbage salad.
Title: F*ck Granola
Author: Jelle Beeckman
Price: €29,99
Publisher: Borgerhoff & Lamberigts
Read also:
- 5 ways to make your food less spicy
- Are chillies without seeds less spicy?
- 9 of the spiciest dishes in the world
