1.5 kg pork boneless belly, skin removed
2 long, red chillies, chopped
50 g grated ginger
2 cinnamon quills, toasted
3 Tbsp Barker's Professional Tandoori Paste
1 orange, peeled and juiced
1 lemon, peeled and juiced
2 ltrs heated chicken stock
One day prior, in a pre-heated 160°C oven, place in a roasting pan the pork belly, chillies, ginger, cinnamon, Barker's Professional Tandoori Paste, orange, lemon, herbs and chicken stock.
Bring to the boil, then cover with baking paper and tinfoil. Simmer for two hours.
Remove the pork, place onto a tray and press down with weights overnight in the refrigerator. Pass the liquor and keep for re-heating the pork the next day.
Portion the pork belly. In a preheated 180°C oven, place the portions in a roasting dish and pour in the liquor to come half way up the sides.
Roast for 20 minutes or until the liquid has been nearly absorbed.
Serves 8-10 entrees