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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