June 20, 2016 by dgarnett2013
Six hour Eastern Spiced Pork Belly: Sirocco by Sabrina Ghayour
- 1.5kg pork belly
- 4 – 5 tabs garlic oil
- 2 tsp ground coriander
- 2 tsp garlic powder
- 2 tsp ground ginger
- 1 tsp ground sweet paprika
- 1 tsp ground cumin
- 1 tsp turmeric
- 5 green cardamom pods, cracked
- 3 black cardamom pods
- 1 finger-sized piece of cinnamon bark (not sticks)
- 175ml cloudy apple juice
- Juice of 2 oranges
- 3 heaped tsp sea salt flakes, crushed
- 175ml (plus) water
Preheat the oven to 150℃. Line a large baking try with baking paper.
Score the fat on the top of the pork belly in strips, about 1cm apart.
Rub the garlic oil all over the pork belly.
In a small bowl, combine the ground coriander, garlic powder, ginger, paprika, cumin and turmeric and work the spice rub all over the meat.
Place the joint on to the prepared baking try. Add the green and black cardamom pods and the cinnamon bark onto the baking tray along with the apple and orange juices and half the crushed sea salt flies, then pour in the 175ml of water up to where the fat begins (some pork bellies are taller than others so you may not need all the liquid or you may need more).
Sprinkle the remaining salt on top of the pork and rub it in.
Roast without basting, for 5½ hours (don’t baste it, as you won’t get crispy crackling if you do). Top up with water if necessary.
Increase the oven temperature to 240℃ and roast for a further 30 mins or until the pork belly is deep brown and crispy.
Remove from the oven, cover loosely with kitchen foil and leave to rest for 10 mins before slicing and serving.
Eaten as harvest time starts in earnest.