Korean BBQ Pork Belly with apple puree and carrot slaw
Korean BBQ Pork Belly with apple puree and carrot slaw
By Orinta
Rated 5.0 stars by 1 users
Category
Asian
Servings
4
Prep Time
30 minutes
Cook Time
3 hours 5 minutes
Another stunning cook from the hugely talented Orinta! The addition of the apple puree and carrot slaw helps us not feel so bad about that extra slice of Pork Belly, its definitely a more-ish dish!
Ingredients
- 250g pork belly
-
Korean rub
- 150g butter
- 100g brown sugar
- 2 spoons of oil
-
3 medium apples
- 50g of cream
- 50g of butter
- Salt and pepper
- 1small size potato
- 2 carrots
- ½ cucumber
- 3 tbsp olive oil
-
1 tbsp Angus and Oink Korean rub
- Salt
Apple Puree
Carrot Slaw
Directions
Set up your smoker, heat up to 110C, add apple wood chunk. Place the pork into.
Cut pork belly in to long thick strips. Rub the pork with oil and Korean rub. Make sure pork is well covered.
Smoke for 2h I did on Kamado Bono, using a tray for dripping fat.
Get ready a baking tin with foil, or you can use foil tin. Take out pork belly from smoker and cut in to cubes.
Place pork belly in the tin, add cubes of butter and sprinkle with brown sugar.
Cover with foil and leave on the smoker for another 1h. Once cooked, allow the pork to rest for at least 30 minutes whilst you get the sides organised
Carrot Slaw
Slice carrot and cucumber into long thin strips.
Season them with Korean rub, salt, olive oil and mix it. Leave to set for at least 30 min.
Apple Puree
Peel the apples, Remove Seeds and slice. In mean time peal potato and slice it.
In the skillet melt the butter, add apple and cook on medium heat for about 15 min.
Add the cream + potato to the skillet with apple. Cook for another 15 minutes or until the potato is cooked.
Place everything into a blender. Season with salt, pepper and blend it until smooth puree.
