{"id":113,"date":"2013-07-01T19:18:14","date_gmt":"2013-07-01T11:18:14","guid":{"rendered":"https:\/\/lalaskitchen.net\/\/?p=113"},"modified":"2013-07-01T19:18:14","modified_gmt":"2013-07-01T11:18:14","slug":"blackened-rum-spiced-pork-belly","status":"publish","type":"post","link":"https:\/\/lalaskitchen.net\/?p=113","title":{"rendered":"Blackened Rum-Spiced Pork Belly"},"content":{"rendered":"

This recipe caught my attention when I was watching TV chef Karen Martini whip it up on\u00a0Better Homes and Gardens<\/a>. As the dish requires overnight marinading, I made this recipe up on a long weekend and the results were just delicious! While the original recipe teams the pork belly with a Sesame Cucumber Salad, I found that freshly sliced cucumber with jasmine rice was just as good!<\/p>\n

\"Spiced<\/a><\/p>\n

Prep & Cooking Time –\u00a020 minutes prep + overnight marinating + 40 minutes cooking\u00a0<\/strong>| Serves –\u00a06<\/strong><\/p>\n

INGREDIENTS<\/strong><\/p>\n

– 1.5kg pork belly, skin and bone removed
\n– 180g palm sugar, grated
\n– 150mL light soy sauce
\n– 3 Tablespoon Tom Yum paste
\n– 120mL dark rum
\n– 1 large brown onion, finely sliced
\n– 6 gloves garlic, crushed
\n– 60mL sesame oil
\n– 1 teaspoon ground white pepper
\n– 180mL coconut cream<\/p>\n

METHOD<\/strong><\/p>\n

Step 1.<\/strong>\u00a0To make the marinade, put all ingredients (except the coconut cream) in a large saucepan over medium heat. Bring to a simmer, then cook for 10 minutes until mixture is reduced by half. Remove from heat and stir in coconut cream.<\/p>\n

\"03\"<\/a><\/p>\n

Step 2.\u00a0<\/strong>Score pork fat in a deep diamond \/ crosshatch pattern, then cut into 4cm-wide slices.<\/p>\n

\"02\"<\/a><\/p>\n

Step 3.\u00a0<\/strong>Transfer cut pork belly to a glass or ceramic dish and pour over marinade. Cover with plastic wrap and refrigerate overnight to allow flavours to soak in.<\/p>\n

\"04\"<\/a><\/p>\n

Step 4.\u00a0<\/strong>Pre-heat oven to 200\u00b0C. Put the pork belly in a roasting dish, reserving the marinade. Bake for 30-40 minutes or until cooked, basting occasionally.<\/p>\n

\"05\"<\/a><\/p>\n

Step 5.\u00a0<\/strong>For the reserved marinade, put in a saucepan and bring the boil over high heat. Reduce the heat and simmer for 4 minutes or until marinade thickens and become a little bit sticky.<\/p>\n

\"01\"<\/a><\/p>\n

Step 6.\u00a0<\/strong>When the thickened sauce is ready along with the pork belly, serve with freshly cooked jasmine rice and slices of fresh Lebanese cucumber.<\/p>\n

\"06\"<\/a><\/p>\n

NOTES & VARIATIONS<\/strong><\/p>\n

I found the palm sugar ingredient in the Asian section of my local Woolworth’s grocery shop. With the Tom Yum paste, I sourced small packet servings from the Asian grocer. While you can buy a jar for a few dollars, I found that the\u00a0sachet sizes meant there was no left overs and no jar left in my pantry for months without use.<\/div>\n
<\/div>\n
** Original recipe from Better Homes & Garden April 2012 Magazine **<\/div>\n","protected":false},"excerpt":{"rendered":"

This recipe caught my attention when I was watching TV chef Karen Martini whip it up on\u00a0Better Homes and Gardens. As the dish requires overnight marinading, I made this recipe up on a long weekend and the results were just delicious! While the original recipe […]<\/p>\n","protected":false},"author":2,"featured_media":125,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,1],"tags":[146],"class_list":["post-113","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-uncategorized","tag-pork"],"yoast_head":"\nBlackened Rum-Spiced Pork Belly - Lala's Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lalaskitchen.net\/?p=113\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Blackened Rum-Spiced Pork Belly - Lala's Kitchen\" \/>\n<meta property=\"og:description\" content=\"This recipe caught my attention when I was watching TV chef Karen Martini whip it up on\u00a0Better Homes and Gardens. 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