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Pork Belly with Whiskey Tamarind Sauce
Recipe by Stephen Dennis
Try this delicious pork belly with whiskey tamarind
- Steps
- Ingredients
Steps
- Pre-heat oven to 250°C fan-forced.
- For the Pork Belly, place ginger, star anise, cinnamon, stock, soy sauce, garlic, and chillies into the pressure cooker, ensuring the pork belly skin remains just above the liquid. Place a cartouche of baking paper over the pork belly skin to keep it dry. Start the pressure cooker on high pressure for 30 minutes.
- For the Whiskey Sauce, place the sliced chillies and diced garlic into a small saucepan with some oil. Cook until softened, approximately 2 minutes.
- Add the wine and reduce by half, then add the chopped sugar, stock, and tamarind. Reduce further until the sauce is nicely thickened and a third of original quantity. Add the fish sauce to taste and then the whiskey.
- Cook further for 2-3 minutes until the flavours are combined.
- Taste and adjust with whiskey or fish sauce as needed, cooking further to incorporate. Add lime juice for freshness.
- Remove pork belly from the pressure cooker and dry with paper towel. If possible, leave uncovered overnight in the fridge.
- Score the skin, rub with salt and oil and place in oven for 5 to 10 minutes, or until skin is crispy. Remove and allow to rest for 10 minutes.
- For the Corn Ribs, fill half a saucepan with vegetable oil and heat over a medium heat to 160°C.
- Quarter corn lengthways by cutting down through the cob, then halve each piece crossways to create 8 pieces. Gently fry the corn until cooked and crispy but ensuring that it does not start popping. Remove and drain on a paper towel.
- Combine spices in a large bowl. Add cooked corn and toss to coat.
- To serve, slice pork into 1cm slices and arrange on a plate. Serve with sauce and garnish with coriander, sliced chilli and sesame seeds. Serve with corn on the side.
