Dutch chef Geert Elzinga says he's celebrating the return of less expensive cuts of meat, which are slower to cook such as this recipe for pork belly in Jenever glaze. You can't get more Dutch than that.
- 500 g pork belly
- 1 litre water
- 18 g salt
- 500 ml Jenever or gin
- 200 ml water
- 75 g brown sugar
- 3 cloves
- 1 tsp grated ginger
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Boil the pork belly for 1–1½ hours in a saucepan of salted water. Drain. Cut the pork into 3 x 3 cm rectangular pieces (only cut straight down, not side ways).
Brown the pork belly pieces in a little oil until crispy and set aside.
To make the glaze, simmer all of the ingredients for 15 minutes in a small saucepan and strain.
Coat the pork belly with the glaze and reduce until a sticky film develops on the pork.