PETE’S BALINESE STYLE ROAST PORK

SERVES: 6

PREP TIME: 15 mins

COOK TIME: 2hrs 15 min

‘An exciting recipe that features two of my favourite ingredients: Pork and Tumeric.’

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Ingredients

  • 1 Borrowdale pork belly
  • 1 tbsp sea salt
  • 4 kaffir lime leaves
  • 4 curry leaves
  • Spice Paste Stuffing
  • 1 tsp sea salt
  • 4 garlic cloves
  • 2cm piece of ginger
  • 100g fresh turmeric
  • 8 birds eye chillies
  • 6 golden shallots
  • 4 kaffir lime leaves
  • 4 curry leaves
  • 2 lemongrass stalks
  • 1 B/c tbsp coriander seeds
  • 3 tbsp duck fat, lard or other
  • good quality fat, melted
  • 1 B/c tsp black peppercorns
  • 2cm piece galangal

Method

Whenever I hear the words “pork belly” my mouth just starts to water, and rightly so, because it is so delicious and so easy to cook. I wanted to share with you an exciting recipe that features two of my favourite ingredients: one of which is of course pork belly, and the other is turmeric.

Pork belly to me is a celebratory food, and one that we probably cook at home every month, when we make sure there’s enough to have the leftovers for breakfast with some eggs, or gently heated in some chicken stock with veggies for a soup the next evening.

This dish is based on the classic Indonesian dish called Babi Gulang which is one of Indonesia’s signature dishes – usually made with a whole suckling pig or a larger pig.

The flavour that you get from making this spice paste is sensational and can be used to season a roast chicken too. I encourage you to give this a go as it really is a simple recipe.

You just need to allow yourself a little bit of time for the roasting part but it should only take about 20 – 30 minutes of preparation to make the paste and to prep the veggies for a side dish. I recommend serving this with some Asian greens with a side of kimchi or other fermented veggies. Preheat the oven to 200°C (400°C/Gas 6). Make spice paste by blending ingredients in food processor.

Place pork skin down and layer paste over meat. Layer lime and curry leaves length wise. Roll the belly and tie at 5cm intervals with twine. Rub the outside with salt.

Roast at 200°C for 30 mins and then reduce to 180°C for 1 hour. Rest the roast pork for 5 minutes before serving.