Pork belly praline with summer roll
Ingredients
For 4 people
• 750 g pork belly with
rind
• BBQ sauce and seasoning
The taste
• 4 tbsp cherry wood pellets
for smoking
For the summer rolls:
• 4 sheets of rice paper
• 1 nori sheet
• 1 thin omelette
from 3 eggs
• ½ carrot
• 50 g peas, blanched
• 100 g quinoa, soaked
• 2-3 tbsp peanuts, chopped
• 2-3 tbsp spring onions,
finely chopped
preparation
Score the pork belly rind into a square (1 x 1 cm) and then cut the belly into 4 x 4 cm pieces. Cover the rind with aluminum foil. Season the pork belly cubes on the meat side with BBQ seasoning. Smoke indirectly at around 105 °C for around 30 minutes with cherry wood until a core temperature of 88 °C is reached. Then remove the aluminum foil from the rind and preheat the grill to 220 °C indirect heat. Grill the pork belly cubes until the rind pops. Glaze with BBQ sauce.
For the summer rolls, soak the rice sheets in water. Cut the nori sheet into ½ cm wide strips. Place 4 nori sheet strips next to each other on a rice sheet, about 1 cm apart. Cut the omelette into rectangles measuring 5 x 6 cm and place on the nori strips. For each summer roll, spread about 2 tablespoons of cooked quinoa evenly over the omelette pieces. Place a row of peas across the middle of each. Also place 4 thin strips of carrots across the top. Sprinkle with some chopped peanuts and spring onions. Form each rice sheet into a firm roll from the short side. Grill the spring rolls indirectly at about 220 °C until crispy.
FIRE&FOOD Issue 1-2018
