Crispy Pork Belly by Julia Komp
Lee Kum Kee

Crispy Pork Belly by Julia Komp

Serves 4
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Julia Komp, the youngest female German chef to be awarded a Michelin star, offers up this fantastic dish. Don't be put off by the preparation time, as the end result is crisp crackling and unbelievably succulent meat fit for a champion. Marinated using a combination of Lee Kum Key sauces this dish is beyond delicious. Why not give it a try for yourself?

Ingredients

For the Pork Belly
1kg pork belly (Iberico / Ibaiama), skin on
120g self-raising flour
1L cooking oil
For the Sweet Potato Puree
2 large sweet potatoes
For the Vegetables
250g snow peas
200g green asparagus
100g bean sprouts

Marinade

Sauce Mix

For Vegetables
1 Tbsp honey
1 Tbsp sesame seeds, white
Sweet Potato Puree for Crispy Pork Belly
200g salt
30g butter
50g plain flour
150ml coconut milk

Method

1 For Crispy Pork Belly:
Score the pork belly skin into fine diamonds. Massage marinade into the scored pork belly and vacuum in an oven bag.
2 Prepare sous vide to 65°C. If not using sous vide, follow the steps below.
3 The Oven Method (as an alternative):
A. Prepare a deep roasting pan and place in a preheated oven at 65°C.
B. Bring a pan of water to a simmer, where small bubbles start to form on the sides.
C. Place vacuum-packed pork belly in a preheated oven. Carefully pour the heated water into the roasting pan, covering the vacuum-sealed bag.
D. Seal with a double layer of tin foil. Cook for 24 hours, checking water levels every 6 hours.
4 The Stove Method (as an alternative):
A. Prepare a stockpot half-filled with water. Bring to a simmering point where small bubbles start to form on the side. Lower heat to the lowest level.
B. Place vacuum bag pork in the pot. Place a plate to weigh it down. Cover the pot. Turn off the heat after 30 mins. Leave vacuum bag to poach for 1 hour.
C. After 1 hour bring the pot back to simmer point and turn off the heat. Repeat this method 3 times
5 Method for Crispy Pork Belly (Con't):
Once done, remove the pork belly tray out of the oven. Place the bag in ice water and leave to cool.
6 When cooled, remove the pork from the bag. Cut into 4 long slices. Reserve the cooking juices, and reduce in a pan by half.
7 Preheat the cooking oil to 175°C.
8 Dredge the pork belly with flour, lightly squeezing the flour into the pork slices.
9 Dust off excess flour and deep-fry in the cooking oil until golden brown and crispy.
10 Method for Sweet Potato Puree
Put the salt on a baking tray and place the whole sweet potatoes on the salt. Preheat oven at 170°C and bake for 60 – 90 mins or until small sugar drops are visible on the sweet potato and is soft when tested with a fork.
11 Make a roux with the rest of the ingredients.
12 Remove the sweet potatoes from the oven. Mash, and mix with the roux.
13 Pass the mixture through a fine sieve (Tami or chinois).
14 Fill in a piping bag. Reserve for later use.
15 Method for Vegetables:
Prepare the sauce mix in a bowl.
16 Heat a wok or sauté pan to medium heat.
17 Add the Sesame wok oil and stir-fry the vegetable for 3 minutes.
18 Add the sauce mix and cook thoroughly (about 1 min).
PREP TIME: 30 MINS | COOK TIME: 24 HOURS
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