By Food System Team
Pork Belly with Chilli Fruit Glaze
A recipe for celebrations in Fiji, this tasty dish is a bit like a Pacific version of sweet and sour. It was adapted from a recipe from the Pacific Island Food Revolution.
Updated at: Thu, 17 Aug 2023 06:02:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories1396.1 kcal (70%)
Total Fat132.4 g (189%)
Carbs27.7 g (11%)
Sugars17.5 g (19%)
Protein24.1 g (48%)
Sodium1246.9 mg (62%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Mix together the boiling water and tamarind paste.
Step 2
Slice pineapples and put at the base of a baking tray, cover with tamarind water.
Step 3
Puncture the pork skin then rub with a slice of pineapple, next season pork with salt, pepper and paprika and place on top of the pineapple.
Step 4
Bake skin up for 20 minutes to get a nice brown colour @ 180 degrees Celsius.
Step 5
Turn pork over so its skin side down and cover with aluminium foil, bake for 30 minutes at 160 degrees Celsius.
Step 6
Remove from oven and let it rest for 15 minutes before slicing and serving.
Step 7
Pour away the liquid from the baking try into a pan and place the pork in the baking tray (now dry) back into the oven for 20 minutes.
Step 8
Using the juices & tamarind water from the base, add lemon, tamarind, honey and the chillies, reduce for ~20 minutes. Serve in a bowl on the side of the Pork.
View on pacificislandfoodrevolution.com
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