MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Pork Belly w/Caramelised Peanut Sauce
Categories: Pork, Vegetables, Herbs, Chilies, Citrus
Yield: 6 Servings

MMMMM----------------------------PORK---------------------------------
1 (1") cinnamon stick
1 (3 cm) pc ginger: 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 (3 cm) piece ginger; 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 (3 cm) piece ginger; 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; juiced
100 g Crunchy peanut butter
1/2 ts Tamarind paste
Cooked rice & 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 220oC/
200oC 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
mins.

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 mins, then turn the heat down to 180oC/160oC fan/gas 4
and cook for a further 45 mins. Finish under the grill
for 10 mins 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 mins, then add the sugar. Cook until the sugar
caramelises -- be careful not to burn it -- then quickly
add 300ml 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.

By Diana Henry

RECIPE FROM: https://www.bbcgoodfood.com

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