Tandoori Pork Belly
Serves 8-10 entrée people
Succulent pork belly marinated in aromatic Barker’s Professional Tandoori Paste, grilled to perfection for a flavourful and tender dish.
By Barker's
Ingredients
- 1 1/2 kg pork boneless belly, skin removed
- 2 long red chillies, chopped
- 50 gm Grated ginger
- 2 cinnamon quills, toasted
- 1 Tbsp Barker’s Professional Tandoori Paste
- 1 orange, peeled and juiced
- 1 lemon, peeled and juiced
- handful Thyme
- handful
- 1 L heated chicken stock
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.
This Recipe Uses
Tandoori Paste 1kg
$16.49
1kg
