INGREDIENTS
- Little gem salad
- Pork belly slices
- Radish
- Mayonaise
- Sesame oil
- Lime juice
- Fine granulated sugar
- Cilantro
- Teryaki marinade
- Garlic
- Ginger
- Chili flakes
RECIPE
- Grate garlic and ginger and mix it with teryaki sauce and add chili flakes
- Mix the marinade with the pork belly and marinate the pork belly for at least 1 hour in the fridge
- Thinly slice the radishes
- Make a pickling mixture with1/2 water, 1/2 lime juice and sugar. Add this to the radish. Store the radish in the fridge along with the pork belly
- Mix the mayonaise with a teaspoon sesame oil, chili flakes and sesame seeds
- Cook the pork belly in a hot pan with olive
- Once cooked remove from the pan and cut it into thin slices
- Remove the leaves from the stems of the little gem salad
- Prepare the appetizers. Add a small spoon of the mayonaise, the pork belly and the pickled radish
- Top it of with some sesame seeds and cilantro