Sumac roasted pork belly
|1½ kg||Pork belly, skin removed|
|2||Bird's eye chillies, cayenne chillies chopped|
|50 g||Fresh ginger, peeled and grated|
|2||Cinnamon sticks, toasted|
|2 tbsp||Sumac powder|
|1 tbsp||Tandoori paste, or powder|
|1||Orange, peel and juice|
|1||Lemon, peel and juice|
|¼ cup||Fresh thyme|
|¼ cup||Flat leaf parsley|
|2 Ltr||Chicken stock|
- A day before cooking, or early morning, preheat oven to 160C.
- In roasting pan, place pork belly, chillies, ginger, cinnamon, sumac, tandoori powder, citrus, herbs and stock. Boil, simmer, cover with baking paper and foil, and braise for two hours.
- Remove pork, place on a tray, cover with cling film and another tray. Press with heavy weight overnight, or at least four hours. Pass stock through sieve.
- Preheat oven to 180C. Portion pork into squares, put in roasting dish and pour in stock to halfway up sides. Roast for 20min. Serve with couscous and coconut sauce.
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