Roast belly of tamarind-glazed Norfolk pork with kachumbari salad
Ingredients
(Serves 10, cost per portion £5.01)
10 x 225g pork belly
Salt and pepper
1.1 litres water
5 onions, roughly chopped
100g star anise
10 carrots, roughly chopped
5 red peppers, quartered and julienned
1.5kg sweet potato
5 x 250g coconut milk
5tsp ground cardamom
500g tamarind
500ml pineapple juice
250g brown sugar
8 lemons
1 white cabbage, finely shredded
5 red onions, finely sliced
200g coriander leaves, chopped
100g red chillies, chopped
100g pineapple brunoise
Method
Preheat the oven to 180°C/350°F/gas mark 4. Heat a dry heavy-based frying pan over a high heat. Add a little vegetable oil and seal off the pork. Season.
Place the pork on a rack, resting on top of a roasting tin filled with about 600ml water, roughly chopped white onions, star anise and chopped carrots. Roast for 45 minutes.
Put red peppers in ice-cold water for 50 minutes to curl. Bring sweet potato, coconut milk and ground cardamom to the boil and simmer until potatoes are cooked.
Blend tamarind with pineapple juice and brown sugar. Pass through a fine strainer. Bring the mixture to the boil and simmer until reduced by three-quarters.
Squeeze four lemons into 500ml water, then soak the cabbage in it. Squeeze the remaining four lemons over the red onion. Work the red onions with your hands until you extract most of the juice. Discard the liquid.
Mix together the chopped coriander, chillies, pineapple brunoise, cabbage, curled red peppers and red onions to form kachumbari. Season.
Remove pork from the oven, place into tamarind reduction and simmer gently for one hour.
To plate: place the sweet potatoes in the centre of a large white plate. Place the pork on top of the sweet potato. Finish with a golf ball-sized helping of kachumbari salad on top of the pork. Drizzle the tamarind reduction around the plate.
