Side Dishes

Rosemary Roast Pork Belly with Orange Wasabi Sauce

Name: Rosemary Roast Pork Belly with Orange Wasabi Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Pork belly; 5 g Rosemary; 30 g Sweet potato; 10 g Heavy cream; 20 g Potato; 200 g Frying oil; 30 g Broccoli; 10 g Olive oil; 50 g Orange; 10 g Sugar; 10 g Cheongju (rice wine); 5 g Low-sodium salt; 5 g Wasabi

오렌지삼겹찜

Rosemary-cured pork belly roasted in the oven and served with an orange-wasabi glaze, sweet potato mousse, potato wedges and broccoli. The herby pork and zesty orange-wasabi sauce work so well together that no extra salt is needed.

📝 Step-by-Step Instructions

Sprinkle the pork belly with rosemary and let it cure.

Rosemary Roast Pork Belly with Orange Wasabi Sauce — step 1

Boil the sweet potato. Cut the potato into wedges, cook and then fry in oil.

Rosemary Roast Pork Belly with Orange Wasabi Sauce — step 2

Mash the cooked sweet potato and mix in the cream.

Rosemary Roast Pork Belly with Orange Wasabi Sauce — step 3

Squeeze the juice from the orange.

Rosemary Roast Pork Belly with Orange Wasabi Sauce — step 4

Roast the cured pork in the oven. Briefly blanch the broccoli and sauté in olive oil.

Rosemary Roast Pork Belly with Orange Wasabi Sauce — step 5

Bubble the orange juice, sugar, rice wine and salt in a pan until reduced, then stir in the wasabi. Slice the pork, plate it and spoon over a little sauce, with the potato wedges, sweet potato mousse and broccoli alongside.

Rosemary Roast Pork Belly with Orange Wasabi Sauce — step 6

📊 Nutrition Facts (per serving)

638.1Calories (kcal)

22 gCarbs

26.7 gProtein

49.2 gFat

206 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.