Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Crispy Pork Belly with Yuzu-Ponzu and Rice
Tenderly braised and crisply fried, this dish spotlights one of the quintessential tenets of Japanese cuisine: the emphasis on simplicity. The delicate acidity of the Yuzu-Ponzu sauce adds a refreshing zest to the meat.
Cooking time: 1 hour 30 minutes
Ingredients for the Yuzu-Ponzu
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | ml | Soy sauce |
| 40 | ml | Mirin |
| 25 | ml | Yuzu juice |
| Zest of one organic lemon | ||
Preparation of Yuzu-Ponzu:
- Combine all ingredients and mix well.
For the Marinade
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | tablespoon(s) | Soy sacue |
| 2 | tablespoon(s) | Mirin |
| 3 | cm | Ginger |
| 100 | ml | Light vinegar |
Preparation of the Meat Marinade:
- Mix soy sauce, Mirin, grated ginger, and vinegar together.
Ingredients for the Pork Belly
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | Pork belly |
| 2 | tablespoon(s) | Black peppercorns |
| 3 | Garlic cloves with skin | |
| 30 | g | Ginger |
| 1 | l | Oil for frying |
Preparation of the Pork belly:
- Thoroughly wash the meat. Bring a large pot of water to a boil. Add the meat, garlic, ginger, and peppercorns and cook for 15 minutes. Then drain the meat well.
- Pierce the meat several times on all sides with a fork or skewer. Thoroughly massage the prepared marinade into the meat with your hands.
- For best results, wrap the marinated meat in cling film and let it marinate overnight.
- Place the meat in the oven and 'dry' for 20 to 30 minutes at 180°C. Let the meat cool down, then cut into 4 cm thick slices and pat dry thoroughly before frying.
- Heat the oil in a large pot to 180°C and fry the meat for several minutes until it is crispy brown and bubbles form.
- Drain on kitchen paper, season with pepper, and serve hot. Serve with Yuzu-Ponzu.
Ingredients for the Rice
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Sushi rice |
| 275 | ml | Water |
Preparation of the Rice:
- Rinse the rice under running water and drain well.
- Then bring the rice to a boil with cold water.
- Once the water boils, reduce the heat and simmer covered on low flame for about 30 minutes. Keep the lid closed during cooking and do not stir.
- Let it sit for 10 minutes after cooking.
Ingredients for the Rice Marinade
| Ingredients (4 servings) | ||
|---|---|---|
| 60 | ml | Rice vinegar |
| 30 | ml | Mirin |
| 10 | g | Salt |
| 15 | g | Sugar |
Preparation of the Rice Marinade:
- Combine vinegar, Mirin, salt, and sugar in a pot and bring to a boil.
- Once the rice is cooked, pour the marinade over the hot rice and mix carefully.
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