Tamarind Pork Belly

Tamarind Pork Belly
Serves 4-6
The beauty of this recipe is that the meat sits in a tamarind sauce and retains moisture while the skin stays high and dry and develops a delicious crackle. Use pork belly with the bone out for easier carving, or bone in for juicier meat. Ask the butcher to score it, or score it yourself. How long your pork will take for the crackling to develop depends on how wet the skin is, and how hot your individual oven is. Serve with rice and a salad.
Quantity
Ingredients
Method


Preheat oven to 220.
Use a baking pan that will hold the pork snugly.
Line pan with alfoil or silicone paper.
2kg
Pork belly
Rub salt into meat and place in prepared pan.
1tspn
Salt
2 tbsp
Brown sugar
Mix together.
Pour around pork.
Roast until skin is blistered and brown, but not burned, around 30-60 minutes.
Rotate pan if one area is browning more than another. If it gets too brown place a piece of foil loosely over the top.
Check the level of the liquid and top up with extra water if necessary.
Turn oven down to 180C.
Roast for a total of 2 ½ hours.
2 tbsp
Tamarind puree from a jar
1 tsp
Masterfoods Diced Chilli
1 tbsp
Soy sauce
125 mls
Water