Luke’s Kitchen Coconut & Spice Slow Cooked Pork Belly

COOKING DIRECTIONS

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Delight in the flavours of Luke's Kitchen with a tantalising Slow Cooked Pork Belly recipe by Marjon Olguera. Savour tender pork belly infused with coconut and spices, complemented by creamy pumpkin purée, crisp snake beans, and a delightful black garlic crumble.

METHOD

Place all the fresh ingredients in a food processor and mix until a paste forms.

Heat olive oil in a large pot over medium-high heat.

Add the paste and cook until fragrant.

Stir in coconut cream, coconut milk and chicken stock and simmer for 30 minutes.

Add lime juice and season with salt. Strain.

Rub the salt and sugar mix onto the pork belly and cure for four hours.

After curing, wash the curing mix off, pat dry and place the pork belly into a deep braising pan.

Pour the hot coconut and spice mix into the pork belly.

Place in the oven at 140 degrees for three and a half hours or until tender. Once cooked, leave the pork in the liquid overnight until completely cool.

Strain the liquid into a clean pot and bring to the boil. Set the sauce aside until ready for use.

Portion the pork belly to the size of your liking, pan-fry and place in the oven to re-heat.

INGREDIENTS

Coconut & Spice Stock
Coconut milk – 500ml
Coconut cream – 500 ml
Chicken stock – 1L
Lime juice – 100ml
Long green chilli – 150g
Ginger – 250g
Garlic – 80g
Turmeric – 50g
Lemon grass – 250g

Slow-cooked Pork Belly
Pork belly skinless – 1kg
Coconut & spices
Salt and sugar curing mix – equal amounts of salt & sugar

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COOKING DIRECTIONS