- 2 green chillies, chopped
- 1⁄2 cup rice vinegar
- 2 2 Woolworths crushed fresh turmeric
- 1 x 400 ml can coconut cream
- 30 g fresh ginger, thinly sliced
- sunflower oil, for frying
- 1 kg boneless pork belly, skin on
- Sea salt and freshly ground black pepper, to taste
- 1 T Woolworths crushed fresh ginger
- 1 T Woolworths crushed fresh garlic
- 1 T Woolworths ghee
- 50 g Woolworths korma curry paste
- 12 fresh curry leaves
- 3 T tamarind paste
- 2 T honey
- 3 T hoisin sauce
- 15 g fresh basil, for serving
Preheat the oven to 200°C.
Mix the chillies and vinegar and set aside.
In a separate bowl, mix half the turmeric and 100 ml coconut cream, then set aside.
Fry the sliced ginger in the oil until golden and crispy, then drain on kitchen paper.
Score the pork skin using a sharp knife and season, then place on a baking tray, skin side down, and roast for 45 minutes, or until golden and crispy.
In a wok, fry the remaining turmeric, crushed ginger, garlic and curry paste in the ghee for 1 minute. Add the curry leaves and cook for a further minute.
Stir in the tamarind paste and remaining coconut cream and reduce for 5 minutes.
Mix the honey and hoisin sauce in a small bowl.
Remove the pork belly from the oven, turn over, then pour over the honey-and-hoisin mixture.
Preheat the grill, then return the pork to the oven and grill for 5 minutes, or until sticky. Take care that it doesn’t burn.
Cut the pork into chunks and toss through the curry sauce.
Serve with the chilli-vinegar and turmeric-and-coconut sauce, garnished with the basil and crispy ginger.
Cook's note: This is my new way of crisping up pork crackling – it works a treat.