30 minutes

For 4 people

INGREDIENTS (4 portions)

Tandoori pork belly
2 kg Pork belly
8 g Black caraway oil
100 g Tandoori paste

Pork gravy
80 ml Red wine
20 ml Ketjap manis
20 ml Dark balsamic vinegar
1 sprig Rosemary
1 sprig Thyme
1 Squashed garlic clove
500 ml Pork stock
Lemon juice

Okra pods
2 g Powdered cumin
15 g Sesame oil
12 Okra pods
80 g Vegetable broth
40 g Oldenburger Butter, unsalted

200 g Basmati rice
400 g Water
5 g Vadouvan spice blend
12 g Salt
60 g Oldenburger Butter, unsalted

Paprika cream
2 Sweet peppers
30 ml Olive oil
1 Small garlic clove
80 ml Oldenburger Whipping Cream UHT, 30% fat
5 g Tabasco sauce
1 Lemon thyme
Small amount of grated orange peel
8 g Agar gum





Preperation Tandoori Pork Belly
Rub 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 gravy
Heat 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 pods
Heat 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 Cream
Mix 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.

The Final Touch
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. 

Coriander leaves
Crispy pork rind with tandoori spice




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