Crispy Pork Belly with Sticky Tamarind & Chilli Jam
This delicious pork belly dish can also be served as a main meal when teamed with an Asian salad and steamed jasmine rice.
Tip: For the best crackling, place the pork belly skin side-up onto a tray lined with baking paper and refrigerate overnight to dry out the rind. Remove the pork belly from the fridge 1 hour before scoring the skin.
Courtesy of Australian Pork
1 hour 20 minutes
1 x 2 kg piece Scottsdale Pork boneless belly (see tip)
1 tablespoon olive oil
2 teaspoons sea salt flakes
Shredded green onions (shallots), to serve
Sticky Tamarind & Chilli Jam
2 teaspoons peanut oil
1 tablespoon finely shredded ginger
2 garlic cloves, finely chopped
1 long red chilli, deseeded and thinly sliced
¼ cup caster sugar
1 ½ tablespoons tamarind puree
2 teaspoons fish sauce
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.