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Sumac roasted pork belly

Name: Sumac roasted pork belly
Yield: 8
Ingredients: 2 Bird's eye chillies, cayenne chillies chopped; 1 ½ kgs Pork belly, skin removed (Main); 50 g Fresh ginger, peeled and grated; 2 Tbsp Sumac powder; 2 Cinnamon sticks, toasted; 1 Orange, peel and juice; 1 Tbsp Tandoori paste, or powder; 1 Lemon, peel and juice; ¼ cup Fresh thyme; ¼ cup Flat leaf (Italian) parsley; 2 Ltr Chicken stock

for 8 people

NZ Herald

By Paul Jobin

2	Bird's eye chillies, cayenne chillies chopped
1 ½ kgs	Pork belly, skin removed (Main)
50 g	Fresh ginger, peeled and grated
2 Tbsp	Sumac powder
2	Cinnamon sticks, toasted
1	Orange, peel and juice
1 Tbsp	Tandoori paste, or powder
1	Lemon, peel and juice
¼ cup	Fresh thyme
¼ cup	Flat leaf (Italian) parsley
2 Ltr	Chicken stock

A day before cooking, or early morning, preheat oven to 160C.
In roasting pan, place pork belly, chillies, ginger, cinnamon, sumac, tandoori powder, citrus, herbs and stock. Boil, simmer, cover with baking paper and foil, and braise for two hours.
Remove pork, place on a tray, cover with cling film and another tray. Press with heavy weight overnight, or at least four hours. Pass stock through sieve.
Preheat oven to 180C. Portion pork into squares, put in roasting dish and pour in stock to halfway up sides. Roast for 20min. Serve with couscous and coconut sauce.