Asian stew with smoked pork belly
Recipe
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15 minutes
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210 minutes
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225 minutes
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4 persons
Discover the rich flavours of this Asian stew, cooked on the Big Green Egg. You’ll use your kamado not only for stewing, but also for smoking. Smoking the pork belly on the kamado for an hour first gives the dish extra depth of flavour. Leave it to stew until the pork belly is meltingly tender. Serve the stew for lunch or dinner with grilled baguette or cooked rice.
INGREDIENTS
Stew
- 1 kg pork belly
- 3 medium onions
- 3 cloves of garlic
- 200 g yellow and orange carrots
- 2 cm ginger root
- 1 tbsp olive oil
- 1 tsp five-spice powder
- 1 tbsp sambal badjak
- 1 tbsp crispy chilli oil
- 1 tsp sesame oil
- 200 ml ketjap manis
- 100 ml apple juice
- 50 ml mirin
- 50 ml soy sauce
- 25 g butter
To serve
- 2 spring onions
- 100 g bean sprouts
- cooked rice or slices of grilled baguette
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to 170 °C.
- Meanwhile, cut the pork belly into cubes of about 3 cm and spread them over the Half Perforated Grid. Peel the onions and cut them into thin wedges. Peel the garlic and finely chop the cloves. Peel the carrots, halve them lengthways and cut into 1 cm pieces. Peel the ginger and finely chop it.
METHOD
- Place 1 apple Wood Chunk on the glowing charcoal. Insert the Heat Deflector and Stainless Steel Grid, then place the Half Perforated Grid on top. Close the lid of the kamado, reduce the temperature to 120 °C and smoke the pork belly for about 1 hour.
- Remove the Half Perforated Grid with the pork belly from the Big Green Egg. Remove the Stainless Steel Grid and Heat Deflector, then replace the Stainless Steel Grid. Place the Dutch Oven on the grid to preheat, close the lid of the kamado and increase the temperature to 220 °C.
- Pour the olive oil into the Dutch Oven, add the pork belly and brown the cubes on all sides. Turn the cubes occasionally and close the lid of the kamado after each action. Sprinkle the meat with the five-spice powder, add the onion, garlic, carrots and ginger and fry for about 10 minutes longer.
- Add the sambal, crispy chilli oil and sesame oil, then pour in the ketjap manis, apple juice, mirin and soy sauce. Stir well, close the lid of the kamado and bring the stew to a simmer. Remove the Dutch Oven from the Big Green Egg, remove the grid and insert the Heat Deflector. Replace the grid and return the Dutch Oven to the grid. Close the lid of the kamado and reduce the temperature to 140 °C. Leave to stew gently for about 1½ hours, until the pork belly is meltingly tender.
- Remove the Dutch Oven from the Big Green Egg and stir the butter into the stew. Slice the spring onions into thin rings. Spoon the Asian stew onto the plates and garnish with the bean sprouts and spring onions. Serve with cooked rice or slices of grilled baguette.
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