Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare
Tonkatsu marinade
Rice
Pork belly
Utensils
For a grill or aluminium tray of approx. 3 litre capacity, One grill tray or aluminium tray with a lid
How it's done
To prepare
Remove the meat from the fridge approx. 1 hr. prior to cooking.
Tonkatsu marinade
Place the prunes and all the other ingredients up to and including the water in a measuring cup, puree.
Rice
Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Place the rice and ginger in the grill tray, add the water, season with salt. Cover the grill tray with the lid.
Pork belly
Pierce the rind side of the pork belly several times with a sharp knife. Score the meat side in a crosswise pattern, about 2 cm deep and at approximately 3 cm intervals. Salt the meat, rub well. Place the meat in the second grill tray, rind side up.
Charcoal/gas/electric grill
With the lid down, grill the meat over indirect heat (approx. 180 °C) for approx. 50 mins. Remove the pork belly from the grill tray, place it on the grill rack with the rind side down, and grill alongside the rice in the covered tray for approx. 15 mins. Brush the pork belly with the marinade and grill (uncovered) for approx. 5 mins. on each side. Remove the pork belly from the barbecue, leave to rest for approx. 5 mins., brush with the remaining marinade and serve with the rice.
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