Sumac roasted pork belly
1/11/2010
Serves 8
Ingredients
| 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 |
Directions
- 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.
Wine Match
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