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Rendang with puffed pork belly and a lime jelly

Delicious Asian rendang of puffed pork belly.

Ingredients

250gKumar's rendang
6units.itemssliced shallots
100gCoconut milk
500gbeef chuck, cut into cubes
25gGhee
120gSugar syrup 1:1
3.2gAgar
220gLime juice
4gCitras
1airbag bacon
700gAtjar
25gPro espuma

Preparation

  1. Sear the sliced beef chuck in the ghee on all sides.
  2. Add the sliced shallot and briefly sauté with the beef chuck.
  3. Add Kumar's rendang and the coconut milk.
  4. Let the mixture simmer gently with a lid on the pan until the desired tenderness is reached.
  5. Mix lime juice with sugar syrup, citras, and agar.
  6. Bring to a boil while stirring.
  7. Let cool to a jelly. Blend the jelly smooth in a food processor or blender.
  8. Fry the airbag pork.
  9. Blend the atjar smooth in a blender and strain. Stir in 25 grams of pro espuma per 5 dl atjar and fill a siphon with this. Chill.
  10. Arrange the rendang on the plate, pipe the lime jelly next to it in various spots. Add the airbag pork and finally the atjar espuma.