Crispy Pork Belly with Sticky Tamarind & Chilli Jam
Ingredients
- 1 x 2 kilogram Piece boneless pork belly see tip in
- 1 tablespoon Olive oil
- 2 teaspoon Sea salt flakes
- Shredded green onions, shallots to serve
- 2 teaspoon Peanut oil
- 1 tablespoon Ginger finely shredded
- 2 clove Garlic finely chopped
- 1 long Red chilli deseeded and thinly sliced
- ¼ cup Caster sugar
- 1 ½ tablespoon Tamarind puree
- 2 teaspoon Fish sauce
Method
Preheat the oven to 240°C/220°C fan forced. Using a sharp knife, score pork rind at 1cm intervals. Rub with oil and sea salt.
Place a rack in a large roasting pan. Pour 3 cups of water into the roasting pan. Place pork skin side-up on the rack. Roast pork for 40-45 minutes or until the skin is golden and crackled.
Reduce heat to 170°C/150°C fan-forced and roast for a further 40 minutes or until the pork is very tender.
Meanwhile, to make the sticky tamarind jam, heat oil in a small saucepan over high heat. Add ginger, garlic and chilli and cook, stirring, for 1 minute or until aromatic. Reduce heat to low. Add ¼ cup of water, sugar, tamarind puree and fish sauce. Stir to dissolve the sugar. Reduce heat and simmer, stirring occasionally, for 7-8 minutes or until the jam is thick and sticky. Remove from heat and set aside.
Remove pork from oven. Set aside to rest for 10 minutes. Slice pork into small squares. Arrange pork on a platter. Serve with sticky tamarind jam and shredded green onions.
Pork Belly - Free Range
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