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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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