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1 small pork belly, as lean as possible & skin removed 1 small tin crushed pineapple, drained, reserve the juice for the sauce 1 cup chopped peanuts Salt & Pepper 1 cup rice wine 2 cups French Maid satay sauce 1 cup coconut cream 1 tbsp tamarind paste 1 tbsp Thai seasoning 1 tsp French Maid crushed chilli Pineapple juice (from crushed pineapple tin) 4 kaffir lime leaves Steamed rice Mild chillies Fresh coriander |
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Lay the belly on a flat surface, skin side down. Spread the pineapple and peanuts evenly over the meat. Roll the meat tight and secure with skewers or cotton string. Heat a heavy braised fry pan or a flat BBQ plate, season the meat with salt & pepper and using a little oil sear the meat on all sides. Transfer into a suitable braising dish. Add the rice wine to the pan and stir until all sediments on the base have dissolved. Add the remaining ingredients. Cover with a lid or tin foil and braise in a 170°C oven for 1-2 hours or until the meat is fully cooked, depending on the thickness. Serve with steamed rice, mild chillies, fresh coriander and grilled pineapple. Recipes courtesy of Stephan Baumberger Stephan's Restaurant & Gasthof |
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