Ginger and Soy Sauce Glazed Pork Belly With Dates

  • Difficulty: Basic
  • one hour and 40 minutes
  • 2 servings
Ginger and Soy Sauce Glazed Pork Belly with Dates

After you’ve had one bite of this pork belly, it will become one of your favorites! Marinade the pork belly in beer and lots of spices, roast it, and caramelize it in a sauce made with ginger, dates, chili, and soy sauce. Pair it up with a potato salad and you’ve got an amazing display of rich flavors on your plate!

Ingredients Needed for Ginger and Soy Sauce Glazed Pork Belly With Dates

14 ounces of pork belly, cut into 3 pieces
¼ cup soy sauce
1.5 inches of - ginger root, peeled and diced
2 tablespoons of chili sauce
3 garlic cloves, slices
1 teaspoon black sesame seeds
½ cup beer
2 potatoes, boiled and cut into cubes
2 spring onions s, thin sliced
1 teaspoon mustard
salt
pepper
½ teaspoon olive oil
1 tablespoon vegetable oil
6 dates s, pitted, halves

How to Cook Ginger and Soy Sauce Glazed Pork Belly With Dates

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Put the pork belly in a medium bowl and pour the soy sauce over it.
  3. Throw in the same bowl half of the ginger quantity, add the chili sauce, garlic, 1/2 teaspoon of black sesame seeds, and the beer.
  4. Marinate the meat for 1 hour.
  5. Put the pork belly into a square ceramic baking tray and pour the marinade over it.
  6. Roast it for 25 minutes.
  7. Meanwhile, combine the potato, spring onion and mustard in a bowl.
  8. Season with herb salt and pepper. Drizzle with olive oil. Add the remaining black sesame seeds. Mix everything and to make the potato salad.
  9. Heat the vegetable oil in a skillet and fry the remaining ginger. Add the dates and cook them together for 1 more minute. Add 2 tablespoons of soy and chili sauce (into which you roasted the pork belly) and 1 or 2 tablespoons of water and simmer.
  10. Add the cooked pork belly in the same skillet. Cook it until the sauce reduces and the meat begines to caramelize.
  11. Serve the pork belly with the potato salad.

Leave a Reply

Your email address will not be published. Required fields are marked *