Krystelle and Pio's Pork Belly with Chilli Fruit Glaze
TEAM FIJI
INGREDIENTS
1 Pineapple
1 cup of Tamarind soaked in 2 cups of hot water, mashed and sieved to remove seeds
1 Pork Belly (approx. 3 kg)
Salt, Pepper to taste (2-3 teaspoons)
2 tablespoons Paprika
1 teaspoon of Ginger (minced)
2 Lemons
½ cup Spring Onions chopped
METHOD
- Slice pineapples and put at the base of a baking tray, cover with tamarind water.
- Puncture the pork skin then rub with a slice of pineapple, next season pork with salt, pepper and paprika and place on top of the pineapple.
- Bake skin up for 20 minutes to get a nice brown colour @ 180 degrees Celsius.
- Turn pork over so its skin side down and cover with aluminium foil, bake for 40 minutes at 160 degrees Celsius.
- Remove from oven and let it rest for 15 minutes before slicing and serving.
- Sweet Chilli Glaze: Using the juices from the base, add lemon and dried chillies, reduce for 5 minutes. Serve in a bowl on the side of the Pork.
Team Fiji Recipes
Krystelle and Pio
Tried this recipe at home? Let us know what you think!