Pork Belly Skewers with Tomami-Glaze

#1

meat

main course

easy

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 750 g pork belly without bones, but with rind
• 3 tbsp. Tomami Umami
• 1 tsp. Five Spice Mix
• 1/2 tsp. salt
• 2 pinches Chilli
• 1/2 tsp. Sugar
• 1 Cucumber

INSTRUCTIONS

Blanch the pork belly for about 10 minutes, drain and dab dry. Cut into slices approx. 2 cm wide. Cut the cucumber lengthwise into strips with an economic peeler, fold the strips and impale on the wooden skewers. For the glaze stir together Tomami, Five Spice Mix, salt, chilli and sugar. Fry the pork belly pieces in a frying pan containing a small amount of very hot oil. Remove from the heat, brush with the Tomami glaze and allow to seep in. Place onto the prepared cucumber skewers and serve with the remaining glaze as a dip.