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
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.