{"id":2547,"date":"2017-02-06T08:04:58","date_gmt":"2017-02-06T08:04:58","guid":{"rendered":"https:\/\/www.ohmychef.cz\/?p=2547\/"},"modified":"2017-07-18T08:21:43","modified_gmt":"2017-07-18T08:21:43","slug":"pork-belly-by-bucheck","status":"publish","type":"post","link":"https:\/\/www.ohmychef.cz\/en\/recipes\/pork-belly-by-bucheck\/","title":{"rendered":"Pork belly by B\u016bcheck"},"content":{"rendered":"

Foodtruck Bucheck appeared in Brno for the first time before Christmas and all the Moravian foodies instantly fell in love with it. We know Petr, who is the author of the whole concept, a little bit, so we decided to invite him and make him cook some foodporn for us! Prepare to be astonished: he revealed to us his secret divine pork belly burger recipe. Pork belly that I ate with pleasure: that was a shock, because I’m not a fan of fatty meat cuts. Well, this was superb, so no excuses!<\/p>\n

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For 4 portions<\/h3>\n
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1 kg pork belly<\/span><\/p>\n

For the marinade<\/strong><\/span><\/p>\n

20 ml rice vinegar
\n20 ml shaoxing rice wine
\n60 ml dark soy sauce
\n300 ml cherry cola
\n30 g peeled ginger
\n1 spring onion
\n2 cloves of garlic
\n1 chilli pepper<\/p>\n

For the pickled cucumbers<\/strong><\/span><\/p>\n

200 g salad cucumber
\n3 tbs basic vinegar
\n2 tbs sugar
\n1 tsp salt
\npinch of pepper<\/p>\n

For the hoisin sauce<\/span><\/strong><\/p>\n

200 ml soy sauce
\n20 g honey
\n20 ml rice vinegar
\n20 g Sriracha
\n1 tsp sesame oil
\n1 tsp dried garlic
\n3 tbs peanut butter<\/span><\/p>\n

50 g unsalted peanuts
\nhandful of cilantro
\n4 hamburger buns<\/span><\/p>\n<\/blockquote>\n

Salt the pork belly properly, season it with pepper and cut it into 2 cm slices. Sear in in a pan, or you can put it in the oven for a bit.<\/p>\n

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Put the meat into the marinade (making it is really simple: just mix all the ingredients together, leave ginger, garlic and chilli whole). If there’s not enough, you can add some more cherry cola, the pork belly has to be immersed. Cover with a lid and roast in the oven at 165\u00a0\u00b0C for about 3 hours. Let it cool down and take off the fat. Reheat in the juice.<\/p>\n

Slice the cucumber into rounds and pickle in salt, pepper, sugar and vinegar. It should rest a little, so that it releases excess water.<\/p>\n

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Roast the unsalted peanuts and let them cool down. Then, just blend them lightly: we don’t want them to turn into a paste.<\/p>\n

The hoisin sauce is very easy to make, just mix all the ingredients together. It’s gonna take a while to turn into a unified liquid, so don’t panic and keep on mixing! When it’s ready, let it cool down.<\/p>\n

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Cut the buns into halves and grill them in a pan. And you’re ready to put it together, add a nice portion of pork belly and sauce, some slices of cucumber and peanuts. Well guys, this is what gastro porn looks like. Thanks, Petr!<\/p>\n

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