Tamarind
Pork Belly
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Serves 4-6
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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. |
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Quantity
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Ingredients
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Method
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Preheat
oven to 240.
Use
a baking pan that will hold the pork snugly.
Line
pan with alfoil or silicone paper. |
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2kg
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Pork
belly
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Score skin along the lines where you want to eventually cut it. I often like thirds lengthwise, then thinner slices. Rub
salt into meat and place in prepared pan. |
1tspn
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Salt
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2 tbsp
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Brown
sugar
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Mix all other ingredients together. Pour into pan, add pork and place in preheated oven. 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 liquid and top up with water if it looks too dry. Turn the oven down to 180°C and cook for 25 minutes. Once cooked, let the roast rest for 10 minutes before slicing.
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2 tbsp
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Tamarind
puree from a jar
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1 tsp
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Masterfoods
Diced Chilli
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1 tbsp
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Soy
sauce
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125 mls
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Water
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x
