Ingredients
- 3 diced Eggplant
- 2 tbsp Cornflour
- 150 ml Vegetable oil
- 2 cloves garlic, peeled and thinly sliced
- 2 shallots, peeled and thinly sliced
- 2 long red chillies, seeds scraped clean and flesh chopped
- 50 gm palm sugar, chopped
- 60 ml Thai fish sauce
- 1 lemon, kneaded and juiced
- 3 Tbsp Barker’s Professional Tandoori Paste
Method
- 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 and 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.
