Chilli Pork Belly - Chef Recipe by Asif Mamun

Ingredients

A favourite dish served at the Australian Open Players Café. This recipe serves 10 and most ingredients can be found at your local Asian grocer.

1kg boneless pork belly
200g Korean Kimchi
50g bonito flakes

Yum yum sauce:

200g Korean chilli paste
100g corn syrup
300mL Coca-Cola
100g tomato ketchup

To serve:

100g pickled ginger root
50g sesame seeds
50g Spring onions or nasturtium leaves

Method

Slice the pork belly into 1cm thick slices, lightly score the belly and rub half of the yum yum sauce on the pork belly pieces.

Place in a large container, cover lightly and leave for 12 hours in the refrigerator.

After 12 hours turn the pork belly and add more sauce for marinating.

Remove pork belly from container and sear in a non-stick pan over a low heat, until both sides are caramelised.

Cover the pan with a lid and cook for four more minutes. Turn off the heat and rest for two more minutes. In another pot, heat up the left-over sauce and set aside for plating.

To serve:

Slice the pork belly into squares and arrange on plate. Garnish with kimchi, sesame seeds, pickled ginger root, warm yum yum sauce and bonito flakes.

Credits: Asif Mamun, Executive Chef Delaware North at Melbourne & Olympic Parks