MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Pork Belly With Caramelised Peanut Sauce
 Categories: Pork, Vegetables, Herbs, Chilies, Citrus
      Yield: 6 Servings

MMMMM----------------------------PORK---------------------------------
      1    Cinnamon stick (1")
      1    Ginger piece (3 cm); peeled,
           - chopped
      2    Lime leaves; torn
    1/2 ts Black peppercorns
      2 cl Garlic; chopped
      3    Star anise; broken
  1 1/2 kg Boned pork belly joint;
           - scored across (this makes
           - it easier to slice)
           Olive oil

MMMMM----------------------------RUB---------------------------------
      1    Ginger piece (3 cm); peeled,
           - grated
      2 ts Ground cinnamon
    1/4 ts Black peppercorns
      2 ts Dried chile flakes

MMMMM---------------------------SAUCE--------------------------------
      1 tb Groundnut oil
      3    Shallots; fine chopped
      2    Red chilies; seeded,
           - fine sliced
      4 cl Garlic; fine chopped
      1    Ginger piece (3 cm); peeled,
           - grated
  1 1/2 tb Soft light brown sugar
      2    Lime leaves; left whole
      1 tb Fish sauce (nam pla)
  2 1/2    Limes; juice of
    100 g  Crunchy peanut butter
    1/2 ts Tamarind paste
           Cooked rice; to serve
           Stir-fried greens; to serve

  Pound all of the ingredients for the spice rub together using a
  pestle and mortar. You'll end up with a coarse mixture. Transfer to
  a small bowl. Heat oven to 220°C/200°C fan/gas 7.

  To prepare the spices that will be simmered with the pork, pound
  the cinnamon, ginger, lime leaves, and peppercorns using a pestle
  and mortar to a rough paste.Add the garlic. Roughly break up the
  star anise--it's much too strong if you pound it--and add that too.
  Tip the spice mixture into a flameproof roasting tin that the pork
  will fit into. Lay the pork on top, skin-side down. Add enough
  boiling water to come just up to the level of the meat. Bring to a
  simmer on the hob and cook for 20 minutes.

  Take the pork out of the water and pat it dry. Discard the water
  and spices in the tin, wash and dry. Set a rack inside the roasting
  tin and lay the pork on top, skin-side up. Spread the spice rub
  over the pork, then drizzle on a little oil and rub all over the
  pork. Sprinkle over some sea salt, put in the oven and cook for
  20 minutes, then turn the heat down to 180°C/160°C fan/gas 4 and
  cook for a further 45 minutes. Finish under the grill for
  10 minutes to crisp up the skin.

  Make the sauce while the pork is cooking. Heat the oil in a frying
  pan and cook the shallots over a medium heat until golden. Add the
  chilli, garlic, and ginger and cook for 2 minutes, then add the
  sugar. Cook until the sugar caramelises--be careful not to burn
  it--then quickly add 300 ml water (it will sizzle and spit a bit).
  Stir in the lime leaves, fish sauce, lime juice and peanut butter.
  Bring to a simmer, stirring to break down the peanut butter. Taste.
  I usually add a little tamarind paste, but you might prefer to add
  more lime juice or fish sauce.

  Serve the pork belly with the sauce, rice and greens.

  Recipe by Diana Henry

  Recipe FROM: https://www.bbcgoodfood.com

  Uncle Dirty Dave's Archives

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