How to make it
Cut the pork belly into strips of about 2cm thick
Crush the garlic and chop finely. Also finely chop the shallot.
Put the garlic, shallot, soy sauce, sweet soy sauce, sambal, Maggi, chilli flakes, coriander and garlic powder in a dish and mix well
Add the pieces of Iberico pork belly to this and massage the marinade into the meat
Cover with aluminium foil and put in the fridge for 8 to 24h. * Take the meat out of the fridge at least an hour before you want to cook it, so it can come to room temperature.
Light the BBQ and heat it up to 170/180 degrees, meanwhile put the satay sticks in cold water to soak, so they don't catch fire. About 10 to 15 min.
Kamado hot enough? Place the pork belly directly over the coals and close the lid of your kamado BBQ. If you don't do this, flames will form from the fat and your pork belly will turn pitch black.
Let the meat cook until the core temperature is about 80 degrees. Note: keep the leftover marinade. Tip: going too fast? Set up an indirect zone on your BBQ, so you can let your pork belly cook a bit more slowly.
Put the leftover marinade in a metal dish or small pan and add the peanut butter, add the (coconut) milk to thin it out.
For extra flavour also add the Quadrupel, sugar and sweet soy sauce.
Heat it all up, and taste along the way. Not quite there yet? You can add a bit more Maggi to it.
Cut the little gems lengthwise in half
Grill them for 4 to 5 minutes together with the pork belly
Serve together with the pork belly
Rinse the rice in cold water
Put the rice in a small pan
Crumble the stock cube, add the star anise and some freshly ground pepper
Add cold water. 1 part rice, 3 parts water
Bring to the boil with the lid on the pan, let it boil for 5 minutes
Turn off the heat and let the rice steam for 8 minutes. No peeking!
After 8 minutes it's time to bring all the dishes together, bon appétit!
