Iberico Bacon (Quadruple) Sate

Instructies

• Cut the pork belly into strips about 2cm thick
• Crush the garlic and chop finely. Finely chop the shallot as well.
• Put the garlic, shallot, soy sauce, soy sauce, soy sauce, sambal, maggie, chili flakes, cilantro and garlic powder in a bowl and mix well
• Add the pieces of Iberico pork belly to this and massage the marinade into the meat
• Cover with aluminum foil and refrigerate for 8 to 24h. * Remove the meat from the refrigerator again at least an hour before you want to cook it, so it can come to room temperature.
• Light the BBQ and fire up to 170/180 degrees, meanwhile put the skewers in cold water so they can soak, then they wonu0027t catch fire. Approx. 10 a 15 min.
• Kamado hot enough? Place the pork belly directly over the coals and close the lid of your kamado bbq. If you donu0027t do this, flames will be created by the fat and your bacon will turn jet black.
• Let the meat cook until the core temperature is about 80 degrees. Note: Save the remaining marinade. Tip, is it going too fast? Make sure you have an indirect zone on your bbq, that way you can cook your pork belly a little slower.
• Sate sauce instructions
• Put the remaining marinade in a metal bowl or pan and add the peanut butter, To dilute, also add the (coconut) milk.
• For extra flavor, also add the Quard drop, sugar and soy sauce.
• Heat it all up, and taste in between. Not quite to your taste yet? You can then add some maggie to it.
• Preparing Little Gems
• Cut the little gems in half lengthwise
• Grill them for 4 to 5 minutes along with the pork belly
• Serve at the same time as the pork belly
• Preparing rice
• Rinse the rice in cold water
• Put the rice in a pan
• Crumble the bouillon cube add the star anise and some freshly ground pepper
• Add cold water. To 1 part rice, 3 parts water
• Bring to a boil with the lid on the pan, cook for 5 minutes
• Turn off the heat and let the rice steam until tender for 8 minutes. Donu0027t sneak a peek!
• After 8 minutes, it is time to put all the dishes together, bon appetit!