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Grilled belly of pork with turmeric and stir-fried cabbage in soy sauce

Recipe by: Dak Wichangoen
Serves: 4

Procedure

Marinade

Mix all the ingredients into a uniform texture

Save half the ginger to be added before serving.

Cut the pork into slices. It is a good idea to hit the pork lightly before marinading it for a few hours. The longer the marinading, the better.

Roast the pork on the grill to your liking. Chop/slice the remaining ginger to sprinkle over the roasted meat.

 

Serve with stir-fried cabbage

Mix the ingredients for the soy sauce. It is an advantage to make a large portion and keep it refrigerated. It will practically keep for an eternity.

 

Rins, chop and prepare all the cabbage before frying it in the wok. Heat the wok, pour in a little oil and then the cabbage and sauce. Fry for 1-2 minutes at maximum heat.

Ingredients

  • 600 g pork belly/ribs

Marinade

  • 1 tin coconut milk
  • ½ dl soy sauce
  • 4 garlic cloves
  • 2 tbsp honey
  • 100 g ginger
  • 2 tbsp turmeric

Soy sauce

  • 1 dl oyster sauce
  • 1 dl soy sauce
  • 2 tbsp cane sugar
  • ½ dl fish sauce
  • 1 garlic clove, chopped

Cabbage at your option (about 200 g per serving), e.g.:

  • Palm cabbage
  • Brussels sprouts
  • Kale
  • Pointed cabbage