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Coconut and Tamarind

There is nothing like delicious pork belly coated in a coconut and tamarind marinade, to warm up your winter.

This tasty sweet and sour dish is so easy to prepare, you will want it on your weekly menu. Pork belly is such a succulent, tender meat, that when combined with coconut and tamarind flavours provides an absolutely delicious eating experience. To bring out all the wonderful flavours in the marinade, keep the pork belly marinating over night. Then cook the belly in the oven for around 30mins and you're done!

Cooking Time: >1 hr
Dish Type: Roast
Occasion: Dinner Party
Special Diets: None
Cuisine: Modern
Cut:Pork Belly
Celebrity:Justine Schofield
Blogger: No

600g pork belly, deboned and skin removed, cut into 1.5 inch strips

Coconut & Tamarind Marinade
6 large shallots, sliced
5 cloves garlic, roughly chopped
3 large red chillies, deseeded and sliced
1 tbsp tamarind puree
200mL water
200mL fish sauce
200mL dark soy
150g palm sugar
1 tbsp sesame oil
200mL coconut milk

Coriander, to serve


For the pork marinade, heat the sesame oil in a saucepan and fry the shallots, garlic and chillies until softened. Add all the remaining ingredients except the coconut milk and simmer for 15 minutes until reduced by one third. Remove from the heat, add in the coconut milk and allow to cool. Add the pork and marinade in the fridge for at least 1 hour but preferably overnight.

Remove the pork from the marinade and roast the pork in a hot oven (200C) for 45 minutes to 1 hour, turning often until well caramelized. Bring the reserved marinade to the boil for 5 minutes and baste the pork with the marinade throughout cooking. Rest well, slice into 1cm slices and toss with a little of the boiled marinade to coat.

Scatter with coriander to serve.

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