for 4 people

To prepare

1 kg	pork belly , ordered in advance from the butcher, parried

Tonkatsu marinade

50 g	pitted prunes, quartered
½ tbsp	tomato puree
2 tbsp	soy sauce
1 tbsp	oyster sauce
4 tbsp	water

Rice

200 g	basmati rice
3 cm	ginger, finely grated
4 ½ dl	water, boiling
¾ tsp	salt

Pork belly

1 ½ tsp

salt

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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