Preparation Tandoori Pork BellyRub the tandoori paste and oil into the pork belly, then cook it in a sous vide cooker at 65 °C for about 36 hours. When removing it, catch the meat juice from the bag and boil it down. Pass it through a fine sieve. Cut the meat into squares and evenly brown it on all sides with a Bunsen burner.
Making the Pork gravyHeat the red wine in a pot, add the ketjap manis and balsamic vinegar and boil it down to a syrup. Pour in the pork stock and tandoori stock, add the herbs and garlic, and continue cooking until the mixture has the desire consistency. Remove the herbs and garlic and add lemon juice to taste.
Making the Okra podsHeat a grill pan. Cut the okra pods in half lengthwise and rub sesame oil, salt and cumin into the surfaces. Place the pieces on the hot pan with the cut sides down and grill for three minutes. Turn, then pour broth over them and stir. Continue cooking to reduce the broth somewhat, then glaze with butter and salt to taste.
Making the Rice and Paprika CreamMix the rice with the other ingredients in a pot, bring to a boil, then let
simmer at low heat for 15 to 20 minutes. Fluff up the rice and mix with flakes of cold butter. Quarter the peppers and remove their cores. Cut them into small cubes and sweat them with the garlic in olive oil. Pour in the cream and continue cooking until the peppers are soft. Add the lemon thyme, spice with Tabasco sauce and lightly salt. Mix and bind with the Agar gum.
Place a circle of rice in the middle of the plate and place the pork belly on top of it. Put the fried okra on opposite sides. Artfully place dabs of pepper cream and sprinkle sauce around the plate. Put the crispy pork on the pork belly and garnish with coriander leaves.
The Final Touch
Crispy pork rind with tandoori spice