Tandoori Pork Belly

Name: Tandoori Pork Belly
Total time: 30 min
Ingredients: For Tandoori Pork Belly:; 10 g tandoori paste; 0.8 g black caraway oil; 0.2 kg pork belly; For the Pork Gravy:; 8 ml red wine; 2 ml ketjap manis; 2 ml dark balsamic vinegar; 50 ml pork stock; 0.1 sprig rosemary; 0.1 sprig thyme; 0.1 squashed garlic clove; lemon juice; For the Okra Pods:; 1.2 okra pods; 0.5 g sesame oil; salt; 0.2 g powdered cumin; 8 g vegetable broth; 4 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; For the Rice:; 20 g basmati rice; 40 g water; 0.5 g vadouvan spice blend; 1.2 g salt; 6 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; For the Paprika Cream:; 0.2 sweet peppers; 3 ml olive oil; 0.1 small garlic clove

Source: https://www.oldenburger-professional.com/rcp_recipe/tandoori-pork-belly

Total time

30 Minutes

Difficulty

advanced

Ingredients

Portions

Quantity	Unit	Ingredient
For Tandoori Pork Belly:
100	g	tandoori paste
8	g	black caraway oil
2	kg	pork belly
For the Pork Gravy:
80	ml	red wine
20	ml	ketjap manis
20	ml	dark balsamic vinegar
500	ml	pork stock
1		sprig rosemary
1		sprig thyme
1		squashed garlic clove
		lemon juice
For the Okra Pods:
12		okra pods
5	g	sesame oil
		salt
2	g	powdered cumin
80	g	vegetable broth
40	g	Oldenburger Butter, unsalted
For the Rice:
200	g	basmati rice
400	g	water
5	g	vadouvan spice blend
12	g	salt
60	g	Oldenburger Butter, unsalted
For the Paprika Cream:
2		sweet peppers
30	ml	olive oil
1		small garlic clove
80	ml	Oldenburger Whipping Cream UHT, 30% fat
1		lemon thyme
5	g	Tabasco sauce
8	g	Agar gum
		Small amount of grated orange peel

Preparation

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 Oldenburger Whipping 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.

Garnish

Coriander leaves
Crispy pork rind with tandoori spice

Tips from Chefs to Chefs

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